Paleo-ish Slow Cooker Gumbo: Adapted from Fit Slow Cooker Queen

Craving a little southern gumbo but don’t want go through much work? This is the meal for you!  It’s basically chop, dump, and heat.

INGREDIENTS

3 lb shrimp
1 lb polish sausage, cut into rounds
1 bell pepper, diced
1 onion, diced
2 celery stalks, diced
4 garlic cloves
2 bay leaves
1 cup frozen okra (optional.  I don’t.  ewh.)
6 ounces tomato paste
15 ounces diced tomatoes
1 tbsp, 1 tsp cajun seasoning (I use Zatarans sometimes)
½ tsp pepper
½ tsp cayenne (optional.  I don’t and it has plenty of flavor)
½ tsp thyme
½ tsp oregano

INSTRUCTIONS

  1. Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker.
  2. Cook on HIGH for 3-4 hours or on LOW for 6–7 hours.
  3. In the last 15-20 minutes of minutes cook time, add and gently stir in the shrimp.
  4. Keep warm until ready to serve. Remove bay leave prior to serving.

*serve over rice if not eating paleo, over cauliflower rice, or as a stew on its own (this is how I do).

See the original recipe here.