Gumbo Base Mix 
Original Creole Seasoning 
Blackened Chicken Thigh Skewers
These blackened chicken thighs by @MyDiaryOfUs are seasoned with Tony Chachere’s for that perfect kick and…
Get RecipeAs the weather turns cooler and the holidays approach, it’s time to break out the slow cooker, and one of the easiest and most flavorful meals you can make is this Easy Slow Cooker Gumbo by The Beach House Kitchen.
Ingredients
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4 Tablespoons Butter
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1 Cup Yellow Onions, Chopped
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1 Cup Green Bell Pepper, Chopped
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1 Cup Celery, Chopped
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4 Cloves Garlic, Minced
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12 Ounces Andouille Sausage, Cut into 1/2-Inch Slices
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1 Box Tony’s Creole Gumbo Base Mix
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6 Cups Water
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1 Pound Boneless, Skinless Chicken Breasts
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1 Can (14.5 Ounces) Fire-Roasted Diced Tomatoes, Not Drained
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1 Can (14.5 Ounces) Okra, Drained
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1 Pound Raw Shrimp, Cleaned and Deveined
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Melt butter in a large skillet over medium-high heat. Add the onions, peppers and celery and cook for 4 minutes, stirring often. Add the garlic and continue to cook for 1 minute. Add the sliced sausage and cook for 4 minutes. Remove the skillet from the heat and set aside.
- Add the water and the Tony’s Gumbo Base Mix to your slow cooker. Whisk together. Then add the veggies and sausage mixture, the chicken breasts and the tomatoes. Cook on high for 3 hours.
- Remove the chicken from the slow cooker and shred. Then return the shredded chicken to the slow cooker, along with the okra and shrimp and cook for an additional 30 minutes until the shrimp are pink and cooked through.
- Add the gumbo to bowls and sprinkle each with Tony’s Original Creole Seasoning for extra flavor. Enjoy!
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