Best 9 Bayou Gumbo Crock Pot Recipes

CROCKPOT GUMBO WITH CHICKEN, SAUSAGE, AND SHRIMP

Steps:

• Make the roux by heating the flour and oil in a small saucepan or skillet over medium heat. Cook for 8-10 minutes, whisking constantly so that it doesn't burn. The mixture should turn a light reddish-brown. If it starts to get dark too quickly, reduce the heat to medium-low.
• Transfer the roux to the bottom of a slow cooker.
• Add the chicken, and then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
• Cover and cook on LOW for 6-8 hours, on HIGH for 3-4 hours, or until the chicken is cooked through and the vegetables are tender.
• Turn the slow cooker to the HIGH setting (if it's not already there), and stir in the shrimp. Cover and cook on HIGH for 15-20 more minutes (stirring twice), or until shrimp are pink.
• Discard the bay leaf. Remove the chicken from the pot. Chop or shred the meat, and then return the chicken to the pot. Stir in the green onions and parsley.
• Taste and season with salt and pepper, cayenne, or hot sauce. Serve over rice and garnish with additional chopped fresh parsley, if desired.

BAYOU GUMBO CROCK POT

Steps:

• 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
• 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

SLOW COOKER GUMBO

Steps:

• Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.
• Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.
• Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.
• During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Serve over a bed of rice.

SLOW COOKER BAYOU GUMBO

Steps:

• In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

BAYOU GUMBO

Steps:

• Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
• Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
• Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
• About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.

BAYOU GULF SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

CROCK POT GUMBO

Steps:

• Roux:.
• Fry bacon and set aside on paper towels.
• Reserve 6 tbs. bacon grease.
• In a skillet on low heat, add 4 tbs. of bacon grease, flour and cajun seasoning.
• Brown flour slowly, stirring constantly, until dark copper brown. Be careful not to burn flour.
• Gumbo:.
• Transfer roux to crock pot.
• Lightly saute garlic, onion, celery and green pepper in 2 tbs. of bacon grease and add to crock pot.
• Crumble bacon and add to crock pot.
• Brown chicken, cube and add to crock pot.
• Slice sausage and add to crock pot.
• Add 8 cups of hot water to crock pot and stir until water and roux are blended.
• Cook on low heat for 6-8 hours.
• Just before serving add shrimp to crock pot and cook until shrimp turn pink.
• Serve over cooked rice and sprinkle lightly with file powder.

SLOW-COOKER GUMBO

Steps:

• Spray 6-quart slow cooker with cooking spray.
• Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
• In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
• Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
• Serve gumbo with rice. Garnish with green onions before serving.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
• Cover and cook on low for 6 hours.
• Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.