Low-Carb Crock Pot "gumbo"

This was an experiment (anyone low-carbing understands all the exeriments you try). It turned out to be one of my favorite foods once it is all done. If you follow the directions exactly, it will be pretty spicy. To cut down on the spicyness, leave out the habanero sauce.

• Ready In: 5 hrs
• Serves: 4

Ingredients

• 3 (10 ounce) cans diced tomatoes with green chilies
• 1  medium  sliced onion
• 1  sliced red bell pepper
• 1  sliced yellow bell pepper
• 1  sliced green bell pepper
• 1 (8 ounce) jar mushrooms
• 1  large kielbasa
• 1  tablespoon garlic powder
• 1  tablespoon salt
• 1  teaspoon pepper
• 1⁄2 teaspoon cayenne pepper
• 2  teaspoons Tabasco sauce
• 1  teaspoon  tobasco habanero sauce (for extra heat)
• 1  tablespoon  Tony Chachere's Seasoning (optional)
• 1⁄4 cup heavy cream (can use 1/2 cup milk instead)
• 1⁄2  rotisserie  roasted deli chicken (optional)
• 2  cups  pre-cooked frozen shrimp
• 1⁄4 cup heavy cream (can use 1/2 cup milk instead)

Directions

1. -Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
2. -Cook on HIGH for 3 hours.
3. -Shred the white meat from the chicken by hand, and add to the crock pot.
4. -Add Shrimp and Cream.
5. -Cook on high for 1½ hours after adding the last ingredients.