Recipe by Reynolds® Slow Cooker Liners
"This Cajun-inspired dish practically makes itself. Just dump the ingredient in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served."
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2 (14.5 ounce) cans
stewed tomatoes, undrained
skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can
reduced-sodium chicken broth
green sweet pepper, chopped
ground black pepper
fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
hot cooked white or brown rice
This was great! I added a traditional roux and used diced tomatoes with garlic and onions. Very tasty!!! You can also add andouille sausage.
Really great flavor, here! Though not a traditional gumbo (no roux), this is a very easy recipe to prepare. I followed the recipe exactly, and DH and DS had seconds. I reserved some for lunch, or they would have cleaned the pot. I like the taste of okra, and I will add some next time, with about half a package of andouille. There are so many veggies in this, the only side needed is some crusty bread, to catch every drop of the delicious broth!
Great recipe! I left out the celery and used 2 red bell peppers rather than the green just due to family preferences. I also used cubed chicken breast rather than thighs. The flavor was absolutely wonderful, definitely a hit! I used the Simple Cajun Seasoning recipe from this site since it's not a seasoning I generally keep on hand. Like a previous reviewer, I also used Reynold's Slow Cooker Liners when making this recipe- they definitely saved me time on clean up!
This recipe is amazing. My family and I raved over this one. I ADORE the simplicity of throwing everything into the crock pot, and the Reynold's Slow Cooker Liners are genius! No clean up at all!! The only thing I added was some diced smoked beef sausage (kielbasa). We also sprinkled on some gumbo file before serving, since I had it! We will absolutely use this again. I love the mix of proteins and the slightly spicy, flavorful broth. Yumm!!
super easy recipe to make. We made a double batch (one to eat now & one to freeze & eat later).. For the frozen batch, we cooked the gumbo just 3 hours on high, left out the shrimp, put it into a gallon size freezer ziplock. When it was time to eat, I let it thaw over night in the fridge, poured gumbo into the slow cooker (used a liner this time too, so easy), cooked it on low for 3 hours, added thawed shrimp like recipe above, cook for another hour until shrimp was done, served with rice. YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Gumbo with Shrimp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 60
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