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Slow Cooker (or not) Chicken and Shrimp Gumbo
with cauliflower rice

Active: 25 Total: 415

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: 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.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Slow Cooker (or not) Chicken and Shrimp Gumbo:
  • 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 Tbsp
  • 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

  1. Shrimp - Defrost shrimp.

  2. Make cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Celery / Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Chicken - Chop into bite sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  5. Green onions / Okra - Prep as directed. If using frozen okra, defrost in the microwave.

  6. Saute vegetables - Heat the oil in a large skillet over medium heat. To heated oil, add 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.

  7. 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.

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Make

  1. 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.

  2. Stir in lemon juice. Taste and season with some salt and pepper and additional Cajun seasoning, if desired.

  3. If cauliflower rice was made ahead, reheat (reserve half the rice if doubled for Thursday’s meal).

  4. Serve gumbo in bowls with a scoop of cauliflower rice on top. Top with green parts of green onions and hot sauce. Enjoy!

Prep

  1. Shrimp - Defrost shrimp.

  2. Make cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Celery / Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Chicken - Chop into bite sized pieces. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

  5. Green onions / Okra - Prep as directed. If using frozen okra, defrost in the microwave.

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Make

  1. Heat the oil in a Dutch oven over medium heat. To heated oil, add 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. Add chicken and continue to cook, stirring occasionally, 3 to 4 minutes more.

  2. Stir in okra, stock, 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.

  3. Add shrimp to the pan and simmer until opaque and cooked through, about 2-3 minutes.

  4. Stir in lemon juice. Taste and season with some salt and pepper and additional Cajun seasoning, if desired.

  5. If cauliflower rice was made ahead, reheat (reserve half the rice if doubled for Thursday’s meal).

  6. Serve gumbo in bowls with a scoop of cauliflower rice on top. Top with green parts of green onions and hot sauce. Enjoy!


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