This recipe makes a big batch of delicious, meaty gumbo. Stash some away in the freezer for days you don’t feel like cooking.
—DIANE SMITH PINE MOUNTAIN, GA
PREP: 25 MIN. • COOK: 7 1/4 HOURS • MAKES: 12 SERVINGS (3 1/2 QUARTS)
1 can (28 ounces) diced tomatoes, undrained
1 cup reduced-sodium chicken broth
1 large green pepper, chopped
1 medium onion, chopped
2 celery ribs, sliced
1/2 cup white wine or additional reduced-sodium chicken broth
4 garlic cloves, minced
2 teaspoons Cajun seasoning
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 package (12 ounces) fully cooked andouille or other spicy chicken sausage links
2 pounds uncooked medium shrimp, peeled and deveined
8 cups hot cooked brown rice
1. In a large bowl, combine the first 13 ingredients. Place the chicken and sausage in a 6-qt. slow cooker. Pour tomato mixture over top. Cook, covered, on low for 7-9 hours or until the chicken is tender.
2. Stir in shrimp. Cook, covered, 15-20 minutes longer or until the shrimp turn pink. Serve with rice.