I combined this recipe with "The Captain's Famous Jambalaya" due to limited ingredients on hand and wanting to use the slow cooker, but I liked the result soooo much I had to post about it. Here's how I varied it and it resulted in a gumbo type dish with a thick, rich, savory brown gravy. In saucepan 2 tbs butter, 2 tbs flour-whisk roux 3 min. Add 1 tbs old bay, 2 chopped onions and chopped garlic, cook til tender (10min). Season w/ ground oregano, dry parsley, 1 tsp cayenne pepper, dry thyme, black pepper, celery salt, ground allspice, ground cloves(amazing mmm) -use recipes to guide amounts. Dump roux into slow cooker. Dump in 28 oz can diced tomatoes, 2 cups chicken broth, approx 1 lb cubed chicken breast, 1/2 lb sausage. Cooked 4 hours on high, added approx 1 lb shrimp last 30 min. Add more celery salt to taste. I didn't have any celery or bell pepper, but didn't miss it at all. One ladle of hot package-made rice pilaf into a bowl and then one ladle of "gumbo" from slow cooker and I thought it was great!
Future possible additions/substitutions for tweaking: more butter, crawfish, crab claws, red snapper, file powder, chopped celery. I will probably not add the bell pepper because I loved it without.
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I combined this recipe with "The Captain's Famous Jambalaya" due to limited ingredients on...