Slow Cooker Chicken Gumbo with Shrimp

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Step: 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step: 2

Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.

Step: 3

Cover and cook on low for 6 hours.

Step: 4

Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

Per Serving: 282 calories; protein 22.4g; carbohydrates 32.3g; fat 6.7g; cholesterol 119.1mg; sodium 562.2mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.