• Prep Time: 20-minutes
  • Cooking Time: 6 hours, 20 minutes
  • Serves: 8 servings

Shrimp, Chicken and Andouille Sausage Gumbo

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Onions, Peppers, Chicken, Seafood

 Ingredients List

  • 1/3 c. Hy-Vee all-purpose flour
  • 1/3 c. Hy-Vee canola oil
  • 3 c. water
  • 1 (12 oz) pkg Andouille sausage, sliced
  • 1 1/2 c. chopped cooked Hy-Vee boneless chicken breasts
  • 1 (14.5 oz) can Hy-Vee diced tomatoes, undrained
  • 1 (16 oz) pkg frozen cut okra
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1/2 c. chopped celery
  • 4 garlic cloves, minced
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • 1 (16 oz) pkg frozen shelled deveined raw shrimp
  • prepared Hy-Vee rice, option

 Directions

1. To make the dark roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.

2. Cook over medium-high heat for 5 minutes, stirring constantly.

3. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*

4. In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and continue to cook for 20 minutes.

5. Serve over prepared rice, if desired.

6. Test Kitchen Tip: Prepare the dark roux the day before.

7. Store covered in refrigerator until ready to us

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