12 Reviews of Crock Pot Chicken and Sausage Gumbo With Shrimp

From: yedenmatka

On Jan 24, 2008

This recipe is tops in my book. I did make a few changes. I browned the chicken and sausage in the oil and made the roux from the drippings. I added 1 1/2 teaspoon of file gumbo seasoning. I also cheated and used a pakage of frozen gumbo vegetables which made it really fast and easy. The flavor was perfect and I plan to use this one over and over. Thanks for sharing Rita!!!

From: ellie_

On Aug 11, 2003

Delicious! The best gumbo we've had in a long time and the directions were excellent and simple to follow! Thanks Rita for posting this recipe. We will definitely be making this again.

From: Andi the grate

On Nov 11, 2004

This recipe is excellent. I made it two nights ago in the hopes it would be similar to the Gumbo served at one of my favorite resaurants. It was my first attempt at Gumbo and it turned out fantastic! The only thing I did different was that I added a little flour at the end to thicken it.

From: Barb Gertz

On Mar 11, 2003

OH, MY Gosh, this Gumbo is Delicious. Made it just like it said , except used red pepper flakes. DH loved it. Recipe is definitely a keeper, Thanks Rita.

From: MadameSev

On Nov 25, 2003

Very easy to make and it came out wonderful! Add Red Hot for an extra kick!

From: LizP

On May 17, 2005

We thought this was ok. As my husband put it....it was "gumbo-ish". Not a true gumbo. That being said, other Gumbos we have made have taken HOURS and this one you just threw together and walked away while it cooked. So, I guess we can't really complain, right? All in all a tasty recipe that I will make again, but if I am looking for a true gumbo, I will spend the time to do it.

From: CraftScout

On Jun 13, 2007

I am going to say that considering how much this made (LOTS) and how little was left (practically nothing), it was a hit! Man, stirring the roux . . . my arm still hurts! Great recipe, even DD liked it, and I liked that I could have a shrimp dish and she could eat the same dish without complaining. It just took judicious ladling to avoid shrimp.

From: Summer's Mommy

On May 13, 2009

We really liked this! I made as written, except omitted the chicken because I am allergic to it and increased the sausage and shrimp slightly. DH had JUST started weight watchers when I made this (I had bought the ingredients before he had decided, so I told him too bad I was making it anyway) and to our surprise it was only 13 points per serving. I know for some thats alot, but it worked well for him.

From: 821954

On Apr 20, 2008

Wow! That was good. Only change I would make is that I chose a cajun saugage that was a bit oily. Next time I would choose maybe a spicy turkey saugage. I am with one of the previous posts about kicking it up a notch with some hot sause - Bam! What a great recipe. Thank you.

From: mary winecoff

On Nov 15, 2009

This was a bit hit at our house. The timing of the roux is exactly right. I used andouille sausage and browned my chicken with it together. I added fresh peeled shrimp 20 minutes at the end. One of my son's loved the heat and the other doused it with hot sauce. Next time I think I will add some file as I like that taste. Made for Photo Tag.