Ingredients for Anita's Easy Slow Cooker Gumbo
- Chicken (not included in recipe)
- 1 pound andouille sausage, sliced
- 4 cups chicken broth
- 1 (1.75 ounce) package Zatarain's Creole Gumbo Mix
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- fresh parsley, chopped, for garnish
- 1 (10 ounce) package frozen sliced okra, thawed
- Corn (not included in recipe)
- hot cooked rice, for serving
- 2 tablespoons olive oil
- 1 celery stalk, chopped
- 1 (10 ounce) can Rotel tomatoes, undrained (or diced tomatoes)
- 1 pound fresh or frozen medium shrimp, peeled and deveined (optional)
- 1/2 teaspoon filé powder (optional)
- green onions, chopped, for garnish
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How to Make Anita's Easy Slow Cooker Gumbo
- Sauté the onions, celery, and green bell pepper in 2 tablespoons of olive oil until softened, about 5 minutes.
- Add the andouille sausage and cook until browned, about 5-7 minutes.
- Transfer the vegetables and sausage to your slow cooker.
- Stir in the creole gumbo mix, chicken broth, and diced tomatoes.
- Add the shrimp (if using) and okra.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the shrimp are cooked through and the flavors have melded.
- Stir in the file powder (if using) during the last 30 minutes of cooking. Start with a small amount and add more to taste, as file powder can thicken the gumbo significantly.
- Serve hot over rice and garnish with green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
12g
Fat
43g
Carbs
9g
