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Jan 22, 2018

Yummy Gumbo for Slow Cookers

Still no photo because everyone gobbled everything down before I even thought to snap a pic.
Anyway, the following recipe comes from a recipe book my mom gifted me a couple of years ago.
Fix-It and Diabetic Cookbook by Phyllis Pellman Good with the American Diabetes Association.  As some of you may know my mom is a diabetic and struggles with healthy meals each day so this recipe book is great to help with a variety of dishes.
This recipe comes from Dianna Milhizer of Michigan.
Chicken and Seafood Gumbo
1 cup chopped celery
1 cup chopped onions
1/2 cut chopped green peppers
1/4 cup olive oil
1/4 cup, plus 1 Tbsp. flour
6 cups 100% fat free, 30-50% lower sodium chicken broth
2 lbs. chicken, cut up, skin and visible fat removed
3 bay leaves
1 1/2 cups sliced okra (I used the frozen okra for this but you can use fresh or leave it out all together)
12 oz. can diced tomatoes
1 tsp. Tabasco sauce (more if you like it hot)
salt to taste
pepper to taste
1 lb. ready to eat shrimp (at this point, I added another 1/2 lb. because I love shrimp)
1/2 cup snipped fresh parsley or cilantro

1. Saute celery, onions and peppers in oil.  Blend in flour and chicken broth until smooth. Cook 5 minutes then pour into a slow cooker.
2. Add remaining ingredients except shrimp and parsley or cilantro.
3..  Cover and cook on LOW for 10 to 12 hours. This is great cooked overnight!!!
4.  An hour or so before serving, add shrimp and parsley or cilantro.
5.  Remove bay leaves before serving.
6.  This is great when served with rice or noodles and a salad.
BTW if something is underlined, this was my addition to the recipe. I love adding to a recipe.


Needled Mom said...

That sounds delicious. I think I need to try this one.

diane said...

Love gumbo and this recipe sounds delicious!

Barb said...

Ummmmmmmmmmm Ummmmmmmmmmm good

Magpie's Mumblings said...

Sounds so good but my husband is violently allergic to seafood so it won't be on our menu. Might try it without the shrimp though.


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