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Chicken shrimp gumbo in grey bowl with rice, spring onions, soured cream and coriander

Slow Cooker Creole Chicken and Shrimp Gumbo

By: Deborah
Beautifully rich and full of flavour, with tender chicken, chorizo and prawns.
PREP: 20 minutes
COOK: 6 hours 40 minutes
TOTAL: 7 hours
Course: Main
Cuisine: American, Creole
Servings: 6 people
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Equipment

Ingredients

  • 30 g (1.1 oz) unsalted butter
  • 30 g (1.1 oz) plain flour
  • 100 g (3.5 oz) 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
  • 500 g (17.6 oz) passata
  • 200 ml (⅞ cup) chicken stock
  • 100 ml (½ cup) white wine or 100ml extra stock
  • 4 skinless boneless chicken thighs
  • 200 g (7.1 oz) raw peeled prawns
  • freshly ground black pepper

To serve:

  • flat leaf parsley finely chopped to make 3 tbsp worth
  • 200 g (7.1 oz) basmati or long grain white rice cooked according to the pack instructions
  • 6 slices sourdough bread
  • 60 ml (2.1 oz) 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 griddle 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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Nutrition

Calories: 670kcal | Carbohydrates: 78g | Protein: 45g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 770mg | Potassium: 1019mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1299IU | Vitamin C: 32mg | Calcium: 128mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken thighs, chorizo, Cook Slow: 90 simple chilled out stress free recipes, Dean Edwards, gumbo, New Orleans, prawns, slow cooker
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