Crockpot Gumbo

Is there anything better on a cool fall day than a big bowl of gumbo?

This Crockpot Gumbo made with chicken and sausage is the perfect comfort food and it’s so easy to make!

You just need a few simple ingredients and your slow cooker, and you’ll have a hearty and delicious meal in no time.

So cozy up with this Crockpot Gumbo and enjoy the taste of Louisiana right at home!

Chicken and Sausage Gumbo

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Crockpot Gumbo

Supplies:

• Crockpot
• frying pan and spatula
• measuring cups
• measuring spoons
• food processor
• knife for chopping
• cutting board

Ingredients:

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• 8 chicken thighs (or chicken breasts) (bone-in or boneless)
• 2 Cajun Style Andouille Sausage links
• 1 cup celery, diced
• 4 green onions (2 for gumbo, 2 for topping), diced
• 2 medium onions, diced
• green bell pepper, diced
• 4 (14.5 oz.) cans of chicken broth
• 3 okra (for thickening)
• 1 (10 oz.) can diced tomatoes
• Bay leaves
• Jar of Roux (I prefer to use Savoie’s Old Fashioned Roux – stir well to avoid clumping) *You can find a homemade recipe below.
• Tony’s Creole Seasoning
• pinch of garlic powder
• pinch of salt and pepper
• 2 tbsp. olive oil

Directions:

Place the chicken in the Crockpot. Sprinkle Tony’s desired amount of Tony’s seasoning onto the chicken thighs.

Add the cans of chicken broth.

Cover in Crockpot for two hours on high.

After two hours, check temperature of chicken to 165 degrees to ensure it’s cooked properly.

Take the chicken out of the Crockpot and set aside for 10 minutes to cool.

When chicken is cooler, shred the chicken off the bone (for bone-in chicken) or dice/shred chicken for boneless chicken.

Place the chicken back in the Crockpot with the broth.

In a frying pan, add 2 tbsp. olive oil. Add in the onion, 2 stalks of green onions, celery, and bell pepper. Add desired amount of salt, pepper, and garlic powder and saute until vegetables are tender.

Add cooked vegetables to the Crockpot and stir with the chicken.

Add the contents from the jar of roux and stir well.

You will want the roux to dissolve into the mixture, so a lot of stirring to do this may be necessary so that the roux isn’t clumpy.

Chop up the sausage into bite sized pieces. Add to the Crockpot and stir well.

How to make roux from scratch

Note: If you want to make your own roux, the process is simple but does take some time standing at the stove! You only need 1 cup of flour and 1/2 cup of vegetable oil. Pour the vegetable in a large frying pan on medium heat. Then, add the flour and stir, stir, stir! You will want to create a dark, rich colored roux (almost like the color of cocoa). To get the correct color for the roux, this can take a good 15+ minutes of stirring, but it’s well worth it! Once complete, add the roux by the spoonful to the gumbo. You may notice a quick sizzle when adding, that’s ok. Stir the roux into the gumbo well.

Add the can of diced tomatoes. Add the Bay leaf and okra. (Note: You can chop up the okra for this recipe, but I left the okra whole for thickening purposes. You can discard or eat if desired.) Stir well.

Allow to simmer on low heat for two hours. Stir every 30 minutes. Take out the okra if desired.

Serve with rice! Top with hot sauce if desired.

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