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)

124 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Aug 29, 2011

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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prep time 30 Min

cook time 12 Hr

method ---

yield 9-12 serving(s)

Ingredients

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

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

Step 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.

Step 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.
Step 3

Add remaining ingredients except shrimp & parsley.
Step 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.
Step 5

Add shrimp & parsley in the last 30 minutes of cooking time.
Step 6

Remove bay leaves before serving.
Step 7

Serve with white/brown rice or grits (plain or cheesey), if desired.
Step 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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