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Slow Cooker Seared Chicken Thigh & Shrimp Gumbo

SLOW COOKER SEARED CHICKEN THIGH & SHRIMP GUMBO

MAJOR KEY: Growing up I didn't like okra. It was a texture thing.  This is one of the recipes I think it works well with. It adds a great texture and mouth feel to the gumbo.  Additionally, some of these ingredients can be substituted to preference.  The sausage can be chicken, the thighs can be breast.  Just learn the spins you're putting on flavor when you do so.  Make it a few times and try to tweak it a few ways until it's just right for you :)

 

INGREDIENTS
1/2 cup butter or oil
1/2 cup all purpose flour
1 medium onion, chopped small
1 red bell pepper, seeds removed and chopped small
1 green bell pepper, seeds removed and chopped small
2 celery ribs, chopped small
6-8 cloves garlic, minced
2 tsp- 2 tbsps cajun seasoning
1 tbsp smoked paprika
3 1/2 cups chicken broth
6 oz can of tomato paste
Tastic spice
1 lb andouille sausage, sliced into 1/2" rounds
12 ozs fresh or frozen okra, thawed, drained, and patted dry (Optional)
bay leaves
2 lbs boneless and skinless chicken breast or boneless and skinless chicken thighs
1 pound raw large shrimp, deveined, peeled, and rinsed
INSTRUCTIONS
1.  In a large dutch oven or heavy bottomed saucepan melt the butter over medium heat. Whisk in flour and continue to whisk almost constantly until it reaches a medium brown color (like peanut butter) and has a nice toasty smell. If it is browning really fast turn down your heat so it doesn't burn.
2. Add the chopped onion, bell peppers, celery, garlic, 2 tbsp Tastic, paprika and cajun seasoning. Increase heat back up to medium if needed and cook for 3-5 minutes just to get the vegetables a little head start. Slowly whisk in the chicken broth and continue to whisk until there are no lumps. Transfer to slow cooker.
3.  Stir in sausage, okra, and bay leaves.
4.  Heat a medium skille over medium high heat with a drizzle of olive.  Season chicken with Tastic spice and sear for 2 minutes on each side.  Transfer to slow cooker along with pan drippings. Cover and cook on low for 4-6 hours or until chicken can be easily shredded.
5.  Remove chicken to cutting board and shred. Transfer back to slow cooker.  Lightly season shrimp with Tastic and add to the slow cooker. Cover and cook for 15 minutes. Turn off heat and let stew settle for 5 minutes. If any fat comes to the surface remove with a spoon if desired. 
6.  Serve with rice or not ;)

Tastic spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

 


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