30 minutes
Savor the heart and soul of Louisiana with this comforting slow-cooker chicken and sausage gumbo. Let the slow cooker do the heavy lifting as you enjoy the rich, deep flavors reminiscent of a New Orleans kitchen, without spending all day at the stove.
cups
cups
Onions, chopped
each
Bell Pepper, stemmed, seeded, and chopped
each
Celery Rib, chopped fine
each
Garlic Clove, minced
each
Creole Seasoning
tablespoons
cups
Chicken Thighs, boneless, skinless, trimmed
0 lb
Andouille Sausage, sliced ½ inch thick
0 oz
Frozen Cut Okra
0 oz
each
Scallions, white and green parts separated and sliced thin
each
Cooked White Rice, for serving
cups
Hot Sauce, for serving
to taste
1. Roux Creation
In a 12-inch nonstick skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking. With a rubber spatula, vigorously stir in the flour. Cook until the hue resembles peanut butter, about 3 minutes, without ceasing to stir. Lower the heat to medium and maintain constant stirring until the roux reaches a ground cinnamon color, an additional 5 to 10 minutes.
2. Vegetable Softening
To the roux, add the chopped onions, bell pepper, celery, minced garlic, and Creole seasoning. Continue to cook until the vegetables soften and turn aromatic, stirring occasionally, for 7 to 10 minutes. Pour in 2 cups of chicken broth and elevate the heat to bring the mixture to a simmer; then transfer everything into the slow cooker.
3. Layering Flavors
Season the chicken thighs with salt and pepper and nestle them into the slow cooker. Scatter the sliced andouille sausage, okra, and bay leaves on top, and then pour in the remaining 2 cups of chicken broth. Set your slow cooker on low and let it work its magic until the chicken is fork-tender, around 4 to 5 hours.
4. Chicken Shredding
Once the chicken is cooked through, transfer it to a plate. Shred the chicken into bite-size morsels using two forks. Remove any excess fat from the gumbo's surface and discard the bay leaves. Stir in the white parts of the scallions and the shredded chicken back into the gumbo.
5. Gumbo Assembly
Ladle the gumbo over warm white rice in bowls. Garnish with the sliced green parts of the scallions. Offer hot sauce on the side for those who desire an extra kick.
Make the roux separately in a cast iron skillet, aiming for a deep brown color to ensure a rich flavor base for the gumbo.
Sauté the Holy Trinity of Cajun cuisine—onion, bell pepper, and celery—after browning the sausage to build a savory depth in the dish.
Allow the gumbo to simmer on low in the slow cooker, letting flavors meld and chicken tenderize for an enriched dish.
Caramelize the sausage in a pan before adding to the slow cooker to enhance flavor and texture.
Be liberal with Cajun spices but mindful of salt content, tasting and adjusting as necessary, and add bay leaves for complexity.
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