I can vouch for the deliciousness of this recipe but I cannot 100% vouch for its truly authentic taste ... it has been many a year (B.C. - before children) since I have partied it up in New Orleans. If it's been awhile since you have found yourself wandering the streets of the Big Easy, give this recipe a try and see if you can recreate some of the amazing flavors you experienced from those kitchens of the deep south...
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon cayenne (optional)
1 bay leaf (add directly to the slow cooker)
1 lb sausage (I used local chorizo, but you could use any flavorful sausage)
1 chicken breast, cut into 1-inch pieces
32 ounces chicken broth
2 medium onions, sliced
1 red pepper, chopped
2 stalks celery, chopped
3 - 4 cloves garlic, chopped
1/2 lb to 1 lb. shrimp, peeled and deveined
handful of parsley, chopped
|Sausage, onions, and red pepper|
2. Transfer the chicken, sausage, onion, veggies, and seasonings into a slow cooker. Add the chicken broth. Stir to combine.
3. Cook on high for 3 hours. Add a large handful of rice. Let it cook for another 30 minutes.
4. Add the peeled and deveined shrimp. Let the gumbo cook for another thirty minutes until the shrimp is pretty and pink. Add the chopped parsley.
5. Serve in large bowls with crusty garlic bread. Enjoy!
|Hello, Slow Cooker Gumbo! Ready to eat...|