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.
Mardi Gras is here! It’s Fat Tuesday. How could I not make gumbo?? Frankly I’m shocked that I haven’t posted a gumbo recipe already. Gumbo is one of the meals I personally think is made for the slow cooker: cooks low & slow…better the next day. Kind of like chili.
No roux. I tried, I really did. I tried to create a whole30 and paleo roux that would taste good and mesh well with this recipe. Maybe one day I’ll update this with a roux but for now I really don’t think it needs it. I know this might make some people say that minus the roux this isn’t a real gumbo. My answer to that is fact that it’s being made in the slow cooker makes it a non-traditional gumbo anyway!
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.
- 2-3 lbs chicken thighs (boneless, skinless)
- 1 lb shrimp
- ½ 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)
- ½ tsp pepper
- ½ tsp cayenne
- ½ tsp thyme
- ½ tsp oregano
- Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 or LOW 6–7.
- In the last 15-20 minutes of minutes cook time, add gently stir in the shrimp.
- Keep warm until ready to serve. Remove bay leave prior to serving.
Serve this over rice or cauliflower rice like I did to keep it whole 30 compliant.
Updated: For a list of Whole30 compliant sausage brands, click HERE.
Need a Cajun seasoning?? Here you go!