Slow Cooker “Gumbo”

Okay, so I am going to start this post with the caveat that this is not a true gumbo. Being from the American south, with family roots in Louisiana, I cannot, in good conscience, call this a gumbo because I did not start with a traditional rue. I will, however, say that it was gumbo inspired, with ingredients and flavor profiles pulled from the delicious dish!

I decided to make this meal because it is a simple way to bring some comfort food to your weeknight. With the crock pot, it is truly a dump it and forget it until it is time to enjoy! Here is the recipe!


Ingredients and Equipment

  • Chicken Thighs 4
  • Shrimp 1 bag frozen uncooked
  • Okra 12 oz cut and frozen
  • Diced Sundried Tomatoes 1 Jar
  • Tomato Sauce 1 can 15 oz
  • Diced Tomatoes 1 can 14.5 oz
  • Minced Garlic 2 tbs
  • Paprika 1/2 tsp
  • Salt and Pepper to taste
  • Cayenne adjust depending on spice tolerance
  • Oregano 1 tsp
  • Thyme 1 tsp
  • Bay Leaves 3

  • Slow Cooker

Step 1: Put Everything in the Slow Cooker

Put everything in the slow cooker EXCEPT the shrimp! The only thing that matters is that you put the chicken in first and pile everything on the top. Sausage is also an option if you would like to add it.

Step 2: Cook

Turn the slow cooker on low and cook for 6 hours. After 6 hours, put the shrimp in and cook for another 30 minutes. Your chicken’s internal temperature should be 165 degrees Fahrenheit (73.9 degrees Celsius).

Step 3: Enjoy

Yes, I promise, it is that easy! Now you get to eat it! I like to put mine over rice!

Thank you!!

As usual, I would like to extend my thanks! I feel truly honored that you invited me into your kitchen and your life! Don’t forget to love yourself and make Everydaylicious!

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