SLOW COOKER GUMBO (WHOLE30, PALEO)

Stuffed with Creole and Cajun seasons, this simple gumbo formula is certain to please. Not simply simple this is solid also being both whole30 and paleo consistent.

No roux. I attempted, I truly did. I endeavored to make a whole30 and paleo roux that would taste great and work well with this formula. Perhaps one day I'll refresh this with a roux yet for the time being I truly don't think it needs it. I realize this may make a few people say that short the roux this is definitely not a genuine gumbo. My response to that is actuality that it's being made in the moderate cooker makes it a non-customary gumbo at any rate!

Gumbo is one of the suppers I for one believe is made for the moderate cooker: cooks low and moderate� better the following day. Sort of like stew.

Since I didn't utilize a roux as a thickener, I didn't utilize any juices either. It would make it excessively watery. The shrimp goes in last 15-20 minutes of cook time. In the event that you include them toward the starting, they'll swing to mush. I don't think about you however my shrimp dependably appears cook in 5 minutes.

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INGREDIENTS

• 2�3 lbs chicken thighs (boneless, skinless)
• 1 lb shrimp
• 1/2 lb sausage, cut into rounds
• 1 bell pepper, diced
• 1 onion, diced
• 2 celery stalks, sliced
• 4 garlic cloves
• 2 bay leaves
• 1 cup frozen okra
• 6 ounces tomato paste
• 15 ounces diced tomatoes
• 1 tbsp, 1 tsp cajun seasoning (see blog post for homemade recipe)
• 1/2 tsp pepper
• 1/2 tsp cayenne
• 1/2 tsp thyme
• 1/2 tsp oregano

INSTRUCTIONS

1. Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
2. Cook HIGH 3-4 or LOW 6�7.
3. In the last 15-20 minutes of minutes cook time, add gently stir in the shrimp.
4. Keep warm until ready to serve. Remove bay leave prior to serving.

For more detail : bit.ly/2FYQkmy

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