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SLOW COOKER GUMBO (WHOLE30, PALEO)

Packed with Creole and Cajun flavors, this easy gumbo recipe is sure to please. Not just easy this is healthy too being both whole30 and paleo compliant.


Since I didn’t use a roux as a thickener, I did not use any broth either. It would make it too watery. The shrimp goes in last 15-20 minutes of cook time. If you add them at the beginning, they’ll turn to mush. I don’t know about you but my shrimp always seems cook in 5 minutes.

SLOW COOKER GUMBO (WHOLE30, PALEO) RECIPE
Packed with Creole and Cajun flavors, this easy gumbo recipe is sure to please. Not just easy this is healthy too being both whole30 and paleo compliant.



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.