After much discussion in our house, we decided to make this a chicken and sausage gumbo rather than a fishy gumbo.
However, if you want the extra protein just throw a few shrimp in about 10 minutes before the end of cooking (if you let them simmer for the full four hours they’ll be like hard little morsels of rubber).
As it is, the meat-only version was fragrant, rich and very very nutritious.
(up the nutrition factor by using your own, homemade broth).
You’ll notice that I skipped the traditional part of any good gumbo – the roux. No doubt the purists among you are shaking your heads, gnashing your teeth and heaping curses upon my offspring*
Too bad. I don’t really feel the need for flour in my soups and we’re a gluten-free household so I don’t even have any in the cupboards.
The soup was delicious without it and I’m pretty sure that blindfolded I wouldn’t have known the difference…although my gut would’ve told me later.
*I don’t have any so joke’s on you.
Smoky Slow Cooker Gumbo (serves 4)
- 1 large skinless, boneless chicken breast, roughly chopped
- 2 smoked, pork sausages, sliced
- 4 slices smokey bacon, chopped
- 1 tbsp butter or olive oil
- 1/2 large, red onion, finely chopped
- 3 stalks celery, chopped
- 1 green bell pepper, de-seeded and chopped
- 3 cloves garlic, minced
- 1 heaped tsp smoked paprika
- 1 1/2 tsps thyme
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 14.5oz can diced tomatoes
- 3 cups chicken broth
- 2 tbsps worcestershire sauce
- fresh parsley (optional, for serving)
- Melt the butter in a frying pan and add the bacon, chicken and sausage. Cook until browned then remove and add to the slow cooker.
- In the same frying pan (which should now be nicely greased with meat fat), add the garlic, celery, onion and pepper. Gently fry for a few minutes until the onion colours then remove from the heat.
- Add the vegetables to the slow cooker, followed by the rest of the ingredients. Stir.
- Cook on low for 4-6 hours. Serve garnished with parsley.
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