The quick and easy gumbo recipe had been sitting in my “bookmarks” folder for a long time now and I had almost everything on hand to make it except for the sausage. I was about to head to the grocery store when I decided to hunt in the freezer for my final ingredient. The recipe called for a spciy andouille sausage but when I came across a package of Bavaria Sausage Kitchen bratwurst I decided to try those instead. I enjoy the taste of spice but I am a big whimp so the brats would be a welcome subsitution. The best part about this recipe? You can set it and forget it in the slow cooker.
Gumbo with Bratwurst
Adapted from a Taste of Home
Cook Time: 20 minutes active cooking, 6-7 hours in slow cooker
1 pound bonless skinless chicken breast cut into 1-inch peices
1 can (14.5 oz) beef broth
1 can (14.5oz) diced tomatoes, undrained
2 celery ribs, chopped
1/3 cup tomato paste
4 garlic cloves, minced
1 1/2 teaspoons dried basil
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 pound medium cooked shrimp, peeled and deveined
2 cups cooked rice
Note: This recipe is for 5-quart slow cooker, so if yours is a different size you might need to adjust the cooking time.
1. Add the first 12 ingredients (bratwurst through oregano) to the slow cooker and give it a stir. Cook on low for 6-7 hours or until the chicken is no longer pink.
2. Stir in the shrimp and rice and cook about 15 minutes or until the gumbo is heated through. Taste it and adjust the spice to your taste.