Crockpot Chicken and Sausage Gumbo
Ingredients
- Main Ingredients
- 1½ lbs boneless, skinless chicken thighs (or breasts)
- 12 oz andouille sausage, sliced
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- ¾ cup celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (optional, Creole-style)
- Roux u0026 Seasoning
- ¼ cup vegetable oil or butter
- ¼ cup all-purpose flour
- 1½ teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼–½ teaspoon cayenne pepper (to taste)
- Salt and black pepper, to taste
- To Finish
- 1 cup frozen okra, sliced
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
- For Serving
- Cooked white rice
Instructions
- In a skillet, heat oil over medium heat. Whisk in flour and cook, stirring constantly, until deep brown (10–15 minutes).
- Transfer roux to the crockpot.
- Add onion, bell pepper, celery, garlic, chicken, sausage, broth, tomatoes, and seasonings. Stir well.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
- About 30 minutes before serving, stir in okra.
- Remove chicken, shred, and return to the pot.
- Adjust seasoning and garnish with parsley and green onions.