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Ingredients
  • Red Bell Pepper - diced into small pieces
  • Onion - yellow or white onion works, the onion will be diced
  • Celery Stalks - chopped up
  • Diced Tomatoes (the big can) - a large can of diced tomatoes (or 2 of the regular size), if you aren’t a fan of chunky tomatoes you can use crushed tomatoes
  • subheading: Chicken Thighs - Boneless and Skinless, try to not to substitute for chicken breasts here as they probably will get mushy and not hold up to the rest of the ingredients:
  • Andouille Sausage - you can find them in a package usually somewhere near the package meats, sizes will probably vary slightly but anything around 12 to 16 ounces should work
  • Shrimp - a pound of medium sized RAW shrimp, I suggest leaving the shells in tact during cooking because it will add more flavor to the final dish, you can simply peel the shrimp during eating (also heads up I took a little artistic liberty and took the photo of the shrimp in the crockpot with everything else, the shrimp will get added during the last few minutes)
  • Cajun Seasoning - or Creole Seasoning, I have a hard time finding anything called Creole Seasoning where I live but have an easy time finding Cajun, I figured this might ring true to others as well
  • Kosher Salt - or sea salt, if using table salt, use half the amount
  • Dried Thyme - if using fresh use twice the amount
  • subheading: Chicken Broth:
  • subheading: Minced Garlic:
  • Cooked Rice for Serving - I recommenced checking out my post of How to Make Rice on the Stovetop, you will make the rice as you add the shrimp
  • Butter + Flour - if you are making to roux
  • For a complete detailed list of the ingredients continue towards the bottom of the page.
  • note: NOTE - In a lot of traditional Gumbo recipes you will see Okra, it is not easy to find fresh okra where I live, keeping in step with the Cajun/Creole seasoning above I did not use it in this recipe. If you have okra plentiful use some!
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