Shrimp, Chicken and Andouille Sausage Gumbo
The trick to an authentic gumbo is start with a dark roux. You can do this in about 5 to 10 minutes on the stovetop before transferring to a slow cooker.
251 reviews
7 hours
Ingredients
∙ Makes 8
Meat
1 (12 oz) pkg Andouille sausage
1 1/2 cup Hy-vee boneless chicken breasts
Seafood
1 (16 oz) pkg Shrimp, frozen raw
Produce
1/2 cup Celery
4 Garlic cloves
1 Green pepper, medium
1 (14.5 oz) can Hy-vee diced tomatoes
1 (16 oz) pkg Okra, frozen cut
1 Onion, medium
Pasta & Grains
0 Hy-vee rice
Baking & Spices
1/3 cup Hy-vee all-purpose flour
0 Hy-vee black pepper
0 Hy-vee salt
Oils & Vinegars
1/3 cup Hy-vee canola oil
Liquids
3 cup Water
FULL RECIPE PLEASE CLICK HERE
251 reviews
7 hours
Ingredients
∙ Makes 8
Meat
1 (12 oz) pkg Andouille sausage
1 1/2 cup Hy-vee boneless chicken breasts
Seafood
1 (16 oz) pkg Shrimp, frozen raw
Produce
1/2 cup Celery
4 Garlic cloves
1 Green pepper, medium
1 (14.5 oz) can Hy-vee diced tomatoes
1 (16 oz) pkg Okra, frozen cut
1 Onion, medium
Pasta & Grains
0 Hy-vee rice
Baking & Spices
1/3 cup Hy-vee all-purpose flour
0 Hy-vee black pepper
0 Hy-vee salt
Oils & Vinegars
1/3 cup Hy-vee canola oil
Liquids
3 cup Water
FULL RECIPE PLEASE CLICK HERE
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