This slow-cooker creole chicken and shrimp gumbo recipe appeared in the September 2018 Asda Good Living magazine. It's a Dean Edwards New Orleans inspired recipe from his Cook Slow: 90 simple, chilled out, stress-free recipes book.
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I made it when I first saw it in the magazine back in 2018 and have made it a couple of times since then...it's full of all the flavours we love. The sauce is beautifully rich and full of flavour, with tender chicken, chorizo and prawns.
Tip
- Leftovers of this delicious slow-cooker creole chicken and shrimp gumbo can be enjoyed for lunch the next day or can be frozen for another day - portion up and place in airtight containers, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob or in suitable containers in the microwave.
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Ingredients
- 30g unsalted butter
- 30g plain flour
- 100g chorizo, diced
- 1 onion, finely diced
- 2 sticks celery, diced
- 1 green pepper, diced
- 4 cloves garlic, crushed
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 500g passata
- 200ml chicken stock
- 100ml white wine (or 100ml extra stock)
- 4 skinless boneless chicken thighs
- 200g raw peeled prawns
- freshly ground black pepper
To serve:
- flat leaf parsley, finely chopped to make 3 tbsp worth
- 200g basmati or long grain white rice, cooked according to the pack instructions
- 6 slices sourdough bread
- 60ml soured cream (I use reduced fat to lower the calories!), sprinkled with smoked paprika
- 4 spring onions, shredded
Instructions
- Put the butter and the flour in a small saucepan pan over a low to medium heat and mix to make a roux paste. Cook for 10 minutes, stirring frequently, until it turns a nutty brown colour.
- Transfer the roux to the slow cooker. Add all the remaining ingredients for the gumbo, except the prawns and black pepper, and stir well. Cover with the lid, then leave to cook on the low setting for 6 hours.
- Stir in the prawns and cook with the lid slightly ajar for another 30 minutes. Season with freshly ground black pepper.
- Scatter the parsley over the gumbo. Serve with the rice, sourdough bread (we griddled ours), soured cream, and spring onions on the side.
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Slow-Cooker Creole Chicken and Shrimp Gumbo
Ingredients
- 30g unsalted butter
- 30g plain flour
- 100g chorizo diced
- 1 onion finely diced
- 2 sticks celery diced
- 1 green pepper diced
- 4 cloves garlic crushed
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 500g passata
- 200ml chicken stock
- 100ml white wine or 100ml extra stock
- 4 skinless boneless chicken thighs
- 200g raw peeled prawns
- freshly ground black pepper
To serve:
- flat leaf parsley finely chopped to make 3 tbsp worth
- 200g basmati or long grain white rice cooked according to the pack instructions
- 6 slices sourdough bread
- 60ml soured cream (I use reduced fat to lower the calories!), sprinkled with smoked paprika
- 4 spring onions shredded
Instructions
- Put the butter and the flour in a small saucepan pan over a low to medium heat and mix to make a roux paste. Cook for 10 minutes, stirring frequently, until it turns a nutty brown colour.
- Transfer the roux to the slow cooker. Add all the remaining ingredients for the gumbo, except the prawns and black pepper, and stir well. Cover with the lid, then leave to cook on the low setting for 6 hours.
- Stir in the prawns and cook with the lid slightly ajar for another 30 minutes. Season with freshly ground black pepper.
- Scatter the parsley over the gumbo. Serve with the rice, sourdough bread (we griddled ours), soured cream, and spring onions on the side.
Notes
- Leftovers of this delicious slow-cooker creole chicken and shrimp gumbo can be enjoyed for lunch the next day or can be frozen for another day - portion up and place in airtight containers, leave to cool and then pop into the freezer. Defrost overnight and reheat in a pan on the hob or in suitable containers in the microwave.
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