Slow Cooker Gumbo
A southern tradition that is crazy delicious, but not traditionally healthy, is seafood gumbo. But this recipe challenges all of that! With bone broth (use instead of water), spices, clean protein…and not one hint of flour! This version is nourishing, warming, comforting, and because of that bone broth, really healthy for the gut lining. Enjoy this traditional favorite served over cauliflower rice for all of the comforts of snuggles, blankets, fire places, and puppies, and none of the guilt!
- Serving Size8
- 2-3 lbs pastured chicken thighs (boneless, skinless)
- 1 lb wild-caught shrimp
- ½ lb chicken sausage, cut into rounds
- 1 bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 4 garlic cloves
- 2 bay leaves
- 1 c frozen okra
- 6 oz tomato paste
- 15 oz diced tomatoes
- 1 T or to taste Slap Yo Mamma (or other Cajun seasoning)
- ½ tsp pepper
- ½ tsp cayenne
- ½ tsp thyme
- ½ tsp oregano
- Cauliflower rice
- 2-3 cups of water, depending on how soupy you want your gumbo)
Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker.
Cook on HIGH 3-4 hours or LOW 6–7 hours.
While gumbo is cooking, sauté cauliflower rice in pan with Kerrygold butter to the tenderness you prefer.
In the last 15-20 minutes of the gumbo cook time gently stir in the shrimp.
Keep warm until ready to serve. Remove bay leave prior to serving.
Serve gumbo ingredients over cauliflower rice.
Recipe adapted from: fitslowcookerqueen.com
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