Slow Cooker Chicken And Sausage Gumbo
This hearty slow-cooker gumbo combines tender chicken, spicy andouille sausage, and flavorful vegetables in a rich and savory broth. Cooked low and slow, the flavors meld together to create a deliciously comforting dish perfect for sharing with family and friends. Ladle this flavorful gumbo over steamed white rice for a satisfying meal that will warm you up from the inside out.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 lb. andouille or other spicy smoked sausages, cut into 1-inch slices
- 1/2 lb. okra, cut crosswise into thick slices
- 1 red or green bell pepper, seeded and chopped
- 3 celery stalks, chopped
- 1 yellow onion, chopped
- 2 Tbs. all-purpose flour
- 2 cups chicken broth
- 1 can (14 1/2 oz.) diced plum tomatoes, with juice
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. cayenne pepper, plus more, to taste
- Steamed white rice for serving
Instructions
- <b>Cook the chicken</b>
- In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to a slow cooker, then add the sausages. Scatter the okra, bell pepper, celery and onion on top.
- <b>Make the roux</b>
- Return the fry pan to medium heat and warm the remaining 1 Tbs. olive oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the broth and the tomatoes with their juice and increase the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with the 1/2 tsp. salt and the 1/4 tsp. cayenne, then pour the mixture over the vegetables, chicken and sausages.
- <b>Cook the gumbo</b>
- Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer&rsquo;s instructions. Adjust the seasonings with salt and cayenne. Ladle the gumbo over steamed rice and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).
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