Slow Cooker (or not) Chicken and Shrimp Gumbo
with rice
We're honoring Juneteenth this week with a rich and hearty gumbo. We've kept our version on the lighter side, but slow cooking still gives it plenty of flavor.
Smarts 1: Cook the roux on very low heat and watch it closely to prevent burning. It's ready when it's the color of peanut butter.
Smarts 2: Chicken and shrimp give this dish some variety, but feel free to just use one protein if you prefer.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method.
Ingredients
- Rice, uncooked white or brown - 2 cups
- Shrimp, peeled and deveined - 8 oz
- Celery - 2 stalks , sliced
- Bell peppers, green - 1 , chopped
- Onions, medium - 1 , chopped
- Garlic - 4 cloves , chopped
- Chicken thighs, boneless and skinless - 1 lb , chopped (sub chicken breasts)
- Green onions - 2 stalks , chopped; white and green parts separate
- Okra, fresh or frozen - 12 oz , sliced (sub chopped zucchini)
- Oil, cooking - 1/4 cup
- Flour, gluten-free - 1/4 cup
- Stock, any type - 4 cups
- Tomatoes, diced (14 oz / 397 g) - 1 can
- Cajun seasoning - 1 Tbsp (use more or less, depending on your spice preference)
- Bay leaf - 1
- Thyme, dried - 1/2 tsp
- Lemon juice - 2 tsp
- Hot sauce - for serving
Choose Cooking Method
Prep
-
Shrimp - Defrost shrimp.
-
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Celery / Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Chicken - Chop into bite sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
-
Green onions / Okra - Prep as directed. If using frozen okra, defrost in the microwave.
-
Saute vegetables - Heat the oil in a large skillet over medium-low heat. Add flour to heated oil and whisk until smooth. Continue to cook until golden brown, 6 to 8 minutes, stirring frequently to prevent burning. Fold in celery, bell peppers, onions, white parts of green onions, and garlic. Season with a pinch of salt and continue cooking, stirring occasionally, until vegetables begin to soften, 4 to 5 minutes.
-
Slow cook gumbo - Transfer vegetables to the bowl of a slow cooker. Add chicken, okra, stock, tomatoes, Cajun seasoning, bay leaf, and thyme. Stir well to combine. Cook until chicken is cooked through and vegetables are tender, 5 to 6 hours on low or 3 to 4 hours on high.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
In the last 30 minutes of cooking, give the gumbo a stir and add shrimp. Cover and continue to cook until the shrimp are opaque and cooked through, about 30 minutes.
-
Stir in lemon juice. Taste and season with some salt and pepper and additional Cajun seasoning, if desired.
-
If rice was made ahead, reheat (reserve half for Thursday).
-
Serve gumbo in bowls with a scoop of rice on top. Top with green parts of green onions and hot sauce. Enjoy!
Prep
-
Shrimp - Defrost shrimp.
-
Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Celery / Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Chicken - Chop into bite sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
-
Green onions / Okra - Prep as directed. If using frozen okra, defrost in the microwave.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat the oil in a Dutch oven over medium-low heat. Add flour to heated oil and whisk until smooth. Continue to cook until golden brown, 6 to 8 minutes, stirring frequently to prevent burning.
-
Fold in celery, bell peppers, onions, white parts of green onions, and garlic. Increase heat to medium and cook vegetables with a pinch of salt until just begin to soften, 3 to 4 minutes. Add chicken and continue to cook, stirring occasionally, 3 to 4 minutes more.
-
Slowly add stock, stirring to break up any lumps.
-
Stir in okra, tomatoes, Cajun seasoning, bay leaf, and thyme and bring to a simmer. Reduce heat to low and cover the pan. Simmer gently (boiling will make the chicken tough) until chicken is cooked through and vegetables are tender, 20 to 25 minutes.
-
Add shrimp to the pan and simmer until opaque and cooked through, about 2-3 minutes.
-
Stir in lemon juice. Taste and season with some salt and pepper and additional Cajun seasoning, if desired.
-
If rice was made ahead, reheat (reserve half for Thursday).
-
Serve gumbo in bowls with a scoop of rice on top. Top with green parts of green onions and hot sauce. Enjoy!
Reviews
Ratings
0 reviews