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Southern Slow Cooker Recipe: Chicken and Sausage Gumbo

If there is one dish that just screams southern cooking, it has to be a great gumbo. This Louisiana based dish is full of meat, vegetables, and of course a great stock. We wanted to go ahead an make a fantastic chicken and sausage gumbo, keeping to the spirit of the dish while making it nice and simple at the same time.

While perhaps similar in many ingredients, gumbo is very distinct from a jambalaya. While the rice in Jambalaya is cooked in the dish, they should be kept separate until serving for a gumbo. Further, a gumbo makes use of a flavorful roux for thickening and flavor. Also, any good gumbo should include okra. While most slow cooker recipes would have you throw all the ingredients in at once, we found these distinctions required just a little extra work and prep to really keep to the spirit of the gumbo. Keep reading below for this great gumbo recipe…

Southern Slow Cooker Recipe: Chicken and Sausage Gumbo

Chicken and Gumbo Sausage Recipe

(makes 4-8 servings)

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs cut into 1 1/2″ pieces
  • 3/4lb andouille sausage
  • 1/2lb okra, cut crosswise into thick slices
  • 1 red bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1 can diced tomatoes with juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Tobasco sauce
  • 1 teaspoon Worcestershire sauce
  • steamed white rice for serving

Directions

  1. In a large skillet, warm 1 tablespoon olive oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides (about 8 minutes). Transfer the chicken to the slow cooker then add the sausage. Scatter the okra, bell pepper, celery, garlic, and onion on top.
  2. Return the skillet to medium heat and warm up the remaining tablespoon 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 juice. Increase the heat to medium-high, stirring constantly. When the mixture comes to a boil, remove the pan from the heat. Season with salt, cayenne, Tobasco, and Worcestershire sauce, then pour into the slow cooker.
  3. Cover and cook on high for 4 hours, or on low for 8 hours. Taste, then season with salt and cayenne to taste. Ladle the gumbo over the steamed rice and serve immediately.
  4. Enjoy!

Recipe adapted from Williams Sonoma

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