For the Roux (OPTIONAL)

1 cup all-purpose flour

⅔ cup melted butter or canola oil or vegetable oil (but not olive oil)

For the Gumbo

5-6 whole diced tomatoes or 1 (14.5 oz) can of diced tomatoes

1 cup chicken broth low sodium

2 pound chicken thighs boneless skinless

1 medium Onion white or yellow

1 stalk celery

1 large green bell pepper

5-6 cloves garlic

¼ teaspoon cayenne pepper

1-2 tablespoons cajun seasoning

1 teaspoon salt

¼ teaspoon pepper

1 pound jumbo shrimps peeled and deveined (tails optional)

In a large cast-iron skillet over medium heat melt some butter and then add all-purpose flour. Stir constantly for at least 35-40 minutes. This requires patience. It should be as dark as dark chocolate and have a soft consistency. But make sure it doesn’t burn. If you want you can add some more butter or oil while making the roux.

In your slow cooker add canned diced tomatoes or fresh tomatoes, chicken broth, the holy trinity of onions, celery, and bell pepper. Add garlic, Cayenne Pepper, Cajun Seasoning, and the roux. Stir well until combined.

cover and cook on low heat for 6 hours or on high for 3 hours.

Open the lid and add shrimps and the Chicken Thighs. Cover and cook on high for an additional 30-minutes.

Garnish with fresh chopped parsley and serve with rice or cold potato salad.

Notes

Making roux is totally optional. But, Highly recommended. I’ve seen that if you add roux it makes your shrimp gumbo thicker and tastes even better. Although it is a time-consuming process it’s totally worth it.

*found recipe on https://www.recipemagik.com/