Crock Pot Chicken and Sausage Gumbo
Experience the bold, soul-warming flavors of the South with this Crock Pot Chicken and Sausage Gumbo! Bursting with tender chicken thighs, smoky sausage, and classic Cajun aromatics like bell peppers, celery, and garlic, this slow-cooked masterpiece is a breeze to prepare. A rich, caramel-colored roux made from scratch gives the gumbo its signature depth, while spices like cayenne, paprika, and thyme infuse every bite with authentic Creole heat. Finished with okra and optional gumbo file powder for a velvety texture, this dish comes together effortlessly in your crock pot, perfect for busy weeknights or cozy family gatherings. Serve it hot over fluffy white rice for a comforting meal that delivers hearty, crowd-pleasing flavor. Ideal for those seeking slow cooker gumbo recipes, easy Cajun meals, or satisfying chicken and sausage dishes!
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs (boneless, skinless)
- 12 oz smoked sausage (sliced into rounds)
- 1 yellow onion (chopped)
- 1 green bell pepper (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth (low sodium)
- 14.5 oz canned diced tomatoes (with juice)
- 2 tbsp tomato paste
- 0.25 cup vegetable oil
- 0.25 cup all-purpose flour
- 1 cup okra (frozen, sliced)
- 1 tsp gumbo file powder (optional)
- 0.25 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups white rice (cooked, for serving)
Instructions
Season the chicken thighs with salt and pepper. Set aside.
In a medium skillet, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it becomes a rich caramel color, about 8-10 minutes. Be careful not to let it burn.
Transfer the roux to the crock pot.
Add the chicken thighs, smoked sausage, onion, bell pepper, celery, garlic, chicken broth, diced tomatoes, tomato paste, cayenne pepper, paprika, thyme, bay leaves, and salt to the crock pot. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours. Stir occasionally if possible to ensure the flavors blend evenly.
About 30 minutes before serving, remove the chicken thighs from the crock pot, shred them using two forks, and return the meat to the pot.
Add the frozen okra and gumbo file powder (if using) to the crock pot. Stir well and cook for 30 minutes on high.
Remove the bay leaves before serving. Taste and adjust the seasoning with additional salt or spices, if needed.
Serve the gumbo hot over cooked white rice. Enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
