Dinner : Slow Cooker Gumbo

https://theschmidtywife.com/slow-cooker-gumbo/?utm_source=Pinterest&utm_medium=organic

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.

Step 2

2 Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.

Step 3

3 Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.

Step 4

4 During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Shred the chicken thighs into bite size pieces. Serve over a bed of rice.