crock pot/slow cooker chicken & shrimp gumbo

Name: Crock Pot/Slow Cooker Chicken & Shrimp Gumbo
Prep time: 30 min
Cook time: 12 h
Yield: 9
Ingredients: 3-4 - celery stalks, chopped; 1 large onion, chopped; 1 medium green bell pepper; 1/4 cup(s) olive oil, extra virgin; 1/4 cup(s) + 1 tbls. flour; 6 can(s) campbells' chicken noodle soup, noodles seperated from juice, but reserved; 1 package(s) herb*ox no sodium chicken bouillon (green box- hormel makes it); 2 pound(s) chicken tenders, cut up into bite sized pieces; 4 - bay leaves; 1 package(s) breaded or plain okra; 1 can(s) (12 oz.) diced tomatoes with onion & garlic; 1 tablespoon(s) tabasco sauce; - salt and pepper, to taste; 1 pound(s) raw shrimp, peeled & deveined (tails off); 1/2 cup(s) parsley flakes; - rice or grits (plain or cheesy) - to serve on, optional

(2 ratings)

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review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Can use only chicken (3 lbs.) or only shrimp (3 lbs.), if want to. This is soooo good that Dad had seconds! That rarely ever happens. :)

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(2 ratings)

yield 9 -12

prep time 30 Min

cook time 12 Hr

Ingredients For crock pot/slow cooker chicken & shrimp gumbo

3-4

celery stalks, chopped
1 lg

onion, chopped
1 md

green bell pepper
1/4 c

olive oil, extra virgin
1/4 c

+ 1 tbls. flour
6 can

campbells' chicken noodle soup, noodles seperated from juice, but reserved
1 pkg

herb*ox no sodium chicken bouillon (green box- hormel makes it)
2 lb

chicken tenders, cut up into bite sized pieces
4

bay leaves
1 pkg

breaded or plain okra
1 can

(12 oz.) diced tomatoes with onion & garlic
1 Tbsp

tabasco sauce
salt and pepper, to taste
1 lb

raw shrimp, peeled & deveined (tails off)
1/2 c

parsley flakes
rice or grits (plain or cheesy) - to serve on, optional

How To Make crock pot/slow cooker chicken & shrimp gumbo

1
Drain juice/broth from soup to equal 6 C. (add water if necessary to equal up to 6 C). Save noodles in bowl to add later.

2
Saute celery, onion & green pepper in oil, about 10 minutes. Blend in flour & broth/water from soup until smooth. Cook 5 minutes. Pour into crock pot.
3
Add remaining ingredients except shrimp & parsley.
4
Cover. Cook on LOW 10-12 hours. I WOULD NOT RECOMMEND PLACING IT ON HIGH - IT DID NOT HAVE THAT OPTION. COOKING IT LOW & SLOW = A BETTER MEAL.
5
Add shrimp & parsley in the last 30 minutes of cooking time.
6
Remove bay leaves before serving.
7
Serve with white/brown rice or grits (plain or cheesey), if desired.
8
EXCHANGE LIST VALUES: Vegetable 2.0; Meat, lean 2.0 NUTRITIONAL VALUES: Calories 162 (Calories from Fat 61), Total Fat 7 gm (Saturated Fat 1.2 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 4.0 gm, Cholesterol 95 mg), Sodium 424 mg, Total Carbohydrate 7 gm, Dietary Fiber 1 gm, Sugars 3 gm, Protein 17 gm
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