| 2 medium celery stalks, minched | |
| 3 cloves garlic, minced | |
| 1/2 cup of all-purpose flour | |
| 1 large onion chopped | |
| 1 large green bell pepper, chopped | |
| 2 teaspoons Cajun seasoning | |
| 2 cups reduced-sodium chicken broth | |
| 3 medium green onion stalks, sliced | |
| 2 boneless chicken breasts, cut into cubes | |
| 1 can diced tomatoes | |
| 12 oz andouille sausage, sliced | |
| 1 lb deveined shrimp | |
| 3 cups of rice of choice | |
| Salt and pepper to taste. |
| 1. | Preheat oven to 400 degrees fahrenheit. Sprinkle the flour on a heavy sheet pan and bake for 15 minutes. Stir occasionally and cool to room temperature. |
| 2. | Cook sausage and chicken in a non-stick skillet for 3-4 minutes until lightly browned. |
| 3. | Place sausage, chicken, onion, bell pepper, celery, garlic, tomatoes, and seasoning into a slow cooker. |
| 4. | In a medium bowl, whisk together the broth and browned flour. Pour into slow cooker until fully blended. |
| 5. | Cover and cook on high for 6 hours or low for 8 hours. |
| 6. | Turn the slow cooker on warm and then place shrimp in a non-stick skillet. Cook for 3 minutes on each side and then place in crock pot. |
| 7. | Serve over cooked rice and garnish with green onions. |
| 8. | Add your favorite bread or crackers for an added crunch. |
It’s finally starting to get chillier out which means soup and stews for all! Try this delicious and filling gumbo recipe that includes shrimp, andouille sausage, and chicken. Just stick the ingredients in the crock pot and smell that gumbo all day long!
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