Tasty Tuesday – Slow Cooker Chicken, Sausage & Shrimp Gumbo

Roux, Veggies, Seasonings

Roux, Veggies, Seasonings

In last week’s episode, I mentioned that I made some Gumbo and was pleasantly surprised how good it was! Well, I followed a recipe from Allrecipes, great site by the way, but I also followed part of Paula Deen’s Savannah Seafood Gumbo for the seasonings to use and then I took it upon myself to add Shrimp to the Chicken and Sausage Gumbo. It was delish! I will definitely be making this one again.
You can find the recipe and my modifications listed below. 
  • 1/3 cup vegetable oil
  • 1/3 cup all-purpose flour
  • 3 cups water
  • 3/4 pound smoked sausage, quartered lengthwise and sliced (I used Turkey Smoke Sausage)
  • 1 1/2 cups cubed cooked chicken (I used Rotisserie Chicken)
  • 2 cups sliced okra
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced


  1. Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes. (I bought Roux Mix)
  2. Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
  3. Pour water into a slow cooker. (I boiled the tails from the Shrimp in 2 cups of water, which equaled 1 cup after and then added 2 cans of Chicken Broth)
  4. Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, and seasonings: 
  5. I added the following seasonings:
    1 teaspoon dried basil
    1/4 teaspoon Cayenne Pepper
    1/3 cup dried parsley
    1 teaspoon lemon pepper
    2 teaspoons Creole Seasoning
    1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
  6. Cover and cook on Low for 6 to 7 hours or High for 4 hours.
  7. I cooked on High for 3 1/2 hours and then added 1lb Shrimp for the last 30 minutes.
  8. Skim off fat with a spoon.
  9. Serve over rice.


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