Slow Cooker Chicken Sausage Gumbo
Dive into the rich, bold flavors of Slow Cooker Chicken Sausage Gumbo, a hearty Southern classic made effortless in your slow cooker. This recipe is brimming with tender chicken thighs, smoky andouille sausage, and vibrant okra, all steeped in a perfectly spiced roux-based broth. The deep caramel-colored roux is the secret to its authentic flavor, enhanced with a blend of Cajun seasoning, smoked paprika, and thyme. Fresh veggies like green bell pepper, celery, and onion add a flavorful crunch, while a low-and-slow cook time ensures every bite is infused with Louisiana-inspired goodness. Serve this soul-warming gumbo over fluffy white rice and garnish with fresh scallions for a comforting dish that’s perfect for weeknight dinners or entertaining. Keywords: slow cooker gumbo, chicken sausage gumbo, Cajun recipe, easy gumbo, Louisiana-style gumbo.
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Recipe Information
Ingredients
- 12 oz andouille sausage
- 1.5 lb boneless, skinless chicken thighs
- 2 cups okra (fresh or frozen, sliced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 14.5 oz canned diced tomatoes (with juices)
- 4 cups chicken broth
- 0.25 cup vegetable oil
- 0.25 cup all-purpose flour
- 1 tbsp cajun seasoning
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cups cooked white rice (for serving)
- 2 scallions (chopped, for garnish)
Instructions
Slice the andouille sausage into 1/4 inch rounds and set aside.
Cut the chicken thighs into bite-sized pieces and sprinkle with 1/2 teaspoon of the Cajun seasoning. Set aside.
Heat the vegetable oil in a medium skillet over medium heat. Gradually whisk in the all-purpose flour to create a roux. Cook the roux, stirring constantly, for 8-10 minutes, or until it turns a deep caramel color. Be careful not to burn it. Remove from heat.
Add the sliced sausage, chicken pieces, okra, green bell pepper, celery, onion, garlic, and diced tomatoes (with juices) to the slow cooker.
Pour in the chicken broth and stir in the prepared roux until well combined.
Add the remaining Cajun seasoning, dried thyme, smoked paprika, bay leaf, salt, and black pepper to the slow cooker. Stir to combine.
Cover the slow cooker with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Discard the bay leaf and adjust the seasoning with additional salt and pepper, if needed.
Serve the gumbo over warm cooked rice and garnish with chopped scallions. Enjoy!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1017 mg | 22% | |
*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.
