Description
A hearty and flavorful slow cooker chicken gumbo made with tender chicken, smoky sausage, fresh vegetables, and a rich, spiced roux-based broth. Perfect for a comforting meal with classic Cajun flavors.
Ingredients
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 pound smoked andouille sausage, sliced into 1/4-inch rounds
4 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
2 teaspoons Cajun seasoning
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
1 cup okra, sliced
3 green onions, sliced
1/4 cup fresh parsley, chopped
Cooked white rice, for serving
Instructions
In a large skillet, heat the vegetable oil over medium heat.
Whisk in the flour continuously and cook, stirring constantly, until the mixture turns a deep brown color, about 8-10 minutes, to make a dark roux. Be careful not to burn it.
Transfer the roux to the slow cooker.
Add the diced onion, green bell pepper, celery, and minced garlic to the slow cooker.
Add the chicken pieces and sliced andouille sausage to the slow cooker.
Pour in the chicken broth and the undrained diced tomatoes.
Stir in Cajun seasoning, dried thyme, bay leaves, smoked paprika, cayenne pepper, salt, and black pepper.
Cover and cook on low for 6 hours.
About 30 minutes before serving, stir in the sliced okra.
Remove bay leaves and adjust seasoning with salt and pepper as needed.
Stir in the sliced green onions and chopped parsley just before serving.
Serve the gumbo hot over cooked white rice.
- Prep Time: 20 minutes
- Cook Time: 6 hours