Last year we took an amazing trip to New Orleans and fell head over heels in love with the food! One of our favorite things we did was take a cooking class to learn how to make jambalaya, gumbo, pralines and so many other amazing dishes. Today’s Slow Cooker Crock Pot Gumbo recipe with Sausage, Chicken and Shrimp is an adaption from everything we learned in class and enjoyed while we were in New Orleans.
Now if only I could figure out how to make a Cafe Du Monde beignet magically appear in my kitchen! Hello yum! Seriously I don’t know what they do to make them sooo good but I could enjoy one right now and love it.
There is just something magical about New Orleans. Ok, parts of it are a bit smelly but that is probably due to all the fun people have on Bourbon St. We skipped partying on Bourbon St. and instead hung out around the French Quarter listening to jazz music, people watching and relaxing. I am so ready to plan another trip to New Orleans soon.
Since we can’t hop a plane today for New Orleans instead we will enjoy a big bowl of this Crock Pot Gumbo Recipe with sausage, chicken and shrimp!
Have you seen this Slow Cooker Crock Pot Beef and Broccoli Recipe?
What is the difference between Gumbo and Jambalaya?
Visit Louisiana in America’s Deep South, and you’re sure to come across gumbos and jambalayas of all descriptions. Cuisine in the area has both Creole and Cajun influences, and you’ll find versions of both dishes in both cuisines.
Generally speaking, Creole cooking is based on French cooking with Spanish, Italian, German, African and West Indian influences. Cajun cooking is peasant-style cooking developed by early residents of the Louisiana swamps. Cajun food tends to consist of one-pot meals, put together for taste rather than appearance, and often highly spiced. Creole food is more polished and subtly flavored.
Gumbo is similar to a soup. It’s based on a roux of flour and oil. Depending on whether you eat it on Louisiana’s Gulf Coast, In New Orleans or Lafayette, it will be thin, medium or thick, the consistency is determined by the use of light, medium or dark roux. Okra tends to be a common ingredient in most gumbos, which also contain a combination of various seafood or chicken and sausage.
Gumbo is very much an improvised dish, and what goes into it depends on what is available to the cook at the time. There are no hard and fast rules regarding quantities – Creole and Cajun cuisines are art rather than science. Gumbo is always served on a bed of rice.
Jambalaya is a rice dish to which other foods are added, similar to a Spanish paella without the saffron. Creole jambalaya tends to be tomato-based, which is understandable when you realize that most Creoles are descended from French, Spanish and Portuguese ancestors. Mediterranean cookery has always relied heavily on tomatoes, and the Creole version is known as red jambalaya.
Cajun jambalaya is more country style and usually misses out the tomatoes, though some Cajun cooks may use tomato paste as a thickening and flavoring agent. The Cajuns brown the meat to give a smoky flavor to the dish, which is known as brown jambalaya.
Jambalaya is similar to gumbo in that there are no hard and fast rules for ingredient quantities and seasonings. Anything can – and often does – find its way into jambalaya. However, as this is a rice dish which depends on most of the liquid being absorbed, you should use two cups of stock or water to each cup of rice. Chicken and/ or seafood are the most common additions to jambalaya, along with a variety of vegetables.
Jambalaya and gumbo are two hearty, flavourful and inexpensive meals, which can easily be adapted to feed large numbers. Don’t think about the differences – just eat!
Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp
1lb Chicken Breast (cut into bite-size pieces)
1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
1lb Shrimp, raw and shells removed (I left tails on for more flavor)
1 Onion, diced
1 Green pepper, diced
1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
3 ribs Celery, diced
1 can Diced tomatoes (28 oz)
3 tsp Garlic, minced
2 C Chicken broth
1 Tbsp. Cajun spice (or more if you prefer)
1 tsp Thyme
1 tsp Oregano
1 1/3 C Rice (cooked)
How to make Slow Cooker Gumbo
1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
2. Cook on low for 6 – 7 hours, stirring occasionally
3. In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
4. In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
5. Serve with crusty bread, and enjoy!
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes
- 1 lb Chicken Breast cut into bite size pieces
- 1 lb Smoked Sausage kielbasa, farmers sausage, garlic sausage, etc
- 1 lb Shrimp raw and shells removed (I left tails on for more flavor)
- 1 Onion diced
- 1 Green pepper diced
- 1 Hot pepper (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
- 3 ribs Celery diced
- 1 can Diced tomatoes 28 oz
- 3 tsp Garlic minced
- 2 C Chicken broth
- 1 Tbsp. Cajun spice or more if you prefer
- 1 tsp Thyme
- 1 tsp Oregano
- 1 1/3 C Rice cooked
Combine all ingredients in the slow cooker, except for the shrimp and the rice.
Cook on low for 6 – 7 hours, stirring occasionally
In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
Serve with crusty bread, and enjoy!