From daughter Deanna....
CROCKPOT GUMBO
15-20 mins prep 3-6 hr cook
Yields 12-13 cups
6g net carbs/cup 265 cals/cup
Ingredients:
- 2 Pounds Chicken Thighs
- 12 Ounces Cajun Style Andouille Sausage
- 2 Tablespoons Butter, Cubed
- 1 Medium Onion, Diced
- 1 Large Bell Pepper, Diced
- 2 Large Celery, Diced
- 2 Teaspoons Minced Garlic
- 1 1⁄2 Cup Okra, Sliced Frozen
- 28 Ounces Crushed Tomatoes
- 2 Cups Beef Broth
- 2 Teaspoons Cajun Seasoning
- 1⁄2 Teaspoon Cayenne
- 1⁄2 Teaspoon Thyme, Dried
- 1⁄2 Teaspoon Oregano, Dried
- 1 Pound Shrimp
Instructions:
1. Line the bottom of the crockpot with your chicken thighs.
2. Slice the Andouille into thin coins and add to the crockpot. Drop in your butter.
3. Add the diced onion, bell pepper, and celery to the crockpot.
4. Add the remaining gumbo ingredients EXCEPT the shrimp to the slow cooker.
5. Stir to mix well.
6. Cook on HIGH 2-3 hours or LOW 4–6.
7. Once the cooking time has passed, shred your chicken with forks.
8. Stir in the shrimp. Cook an additional 5-10 minutes or until shrimp are pink.
NOTES:
- You can always add more of any particular ingredient. These are more set for my keto diet purposes.
- For extra seasoning, feel free to add in a tablespoon of filé powder.
