Slow Cooker Gumbo with Smoked Chicken and Shrimp
Votes: 1
This slow cooker gumbo recipe uses classic filé seasoning to give the stew a unique flavor.
Time: 6 hours 40 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Thick soup with rice and shrimp has a smoky aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg skinless and boneless chicken thighs, trim off excess fat
- 700 g unpeeled shrimp
- 6 tbsp (90 g) butter
- 1 tbsp liquid smoke
- 1/2 cup wheat flour
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 6 cups unsalted chicken broth
- 3 tbsp. Cajun seasoning
- 1 tbsp filé powder (ground dried leaves of the sassafras bush)
- Cooked white rice and sliced green onions for serving
- Hot sauce for filing
We recommend
Recipes with similar ingredients: chicken thighs, shrimps, sweet pepper, celery, Cajun seasoning, liquid smoke, hot sauce, rice
Cooking the dish according to the recipe:
- Melt the butter with liquid smoke in a saucepan over medium heat, then gradually add the flour. Cook, stirring constantly, until light brown, 10 to 15 minutes. Pour the flour mixture into a 6- to 7-quart slow cooker.
- Place the onion, pepper, celery, and garlic in a slow cooker, then add the chicken. Sprinkle with Cajun seasoning and filament powder. Add the chicken broth, cover, and simmer for about 6 hours.
- Place the chicken on a cutting board. Shred the meat, discard the bones, and then return it to the slow cooker. Add the shrimp, cover, and cook until pink, about 8 minutes.
Serve gumbo over rice, garnished with green onions and hot sauce.
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