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!
Slow Cooker Chicken Chorizo 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
- 3 (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)
- 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 one can 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 Roux and stir well. Chop up the sausage into bite sized pieces. Add to the Crockpot and stir 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.
Crockpot Gumbo
Ingredients
- 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
- 3 (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!)
- Tony's Creole Seasoning
- garlic powder
- salt and pepper
- 2 tbsp. olive oil
Notes
Place the chicken in the Crockpot. Sprinkle Tony's desired amount of Tony's seasoning onto the chicken thighs.
Add one can 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 and pepper, and saute until vegetables are tender.
Add cooked vegetables to the Crockpot and stir with the chicken.
Add the Roux and stir well.
Chop up the sausage into bite sized pieces. Add to the Crockpot and stir well.
Add the can of diced tomatoes.
Add the Bay leaf and okra. Stir well.
Allow to simmer on low heat for two hours. Stir every 30 minutes.
Serve with rice! Top with hot sauce if desired.
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