Slow Cooker Chicken and Sausage Gumbo

Slow Cooker Chicken and Sausage Gumbo ingredients

• 1 lb andouille sausage, sliced into 1/2-inch thick rounds
• 1.5 lbs boneless, skinless chicken thighs
• 1 large yellow onion, chopped
• 1 large green bell pepper, chopped
• 2 stalks celery stalks, chopped
• 4 cloves garlic cloves, minced
• 4 cups chicken broth
• 14.5 ounces canned diced tomatoes, undrained
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce (e.g., Tabasco)
• 2 tbsp Creole seasoning
• 1/2 tsp dried thyme
• 2 count bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• as needed cooked white rice
• for garnish fresh parsley or green onions, chopped

How to make Slow Cooker Chicken and Sausage Gumbo

1. In a large skillet, cook 1 lb sliced andouille sausage over medium-high heat until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and transfer to the slow cooker insert, leaving the rendered fat in the skillet.
2. Season the 1.5 lbs boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Sear the chicken in the same skillet over medium-high heat for 3-4 minutes per side until lightly browned. Transfer the seared chicken to the slow cooker with the sausage.
3. To the skillet with residual fat, add 1 large chopped yellow onion, 1 large chopped green bell pepper, and 2 chopped celery stalks. Sauté over medium heat for 7-10 minutes until the vegetables are softened, scraping up any browned bits from the bottom of the pan. Add 4 minced garlic cloves and cook for another 1 minute until fragrant. Transfer these sautéed vegetables to the slow cooker.
4. In a clean, dry saucepan, combine 1/4 cup vegetable oil and 1/4 cup all-purpose flour. Cook over medium heat, stirring constantly with a whisk, for 10-15 minutes, or until the mixture turns a rich, nutty brown color, similar to peanut butter or milk chocolate. This is your roux, providing essential flavor and thickening for the gumbo.
5. Carefully whisk the prepared roux into the slow cooker with the chicken, sausage, and vegetables until fully incorporated. This should happen gently as the roux will be hot.
6. Pour in 4 cups chicken broth and one 14.5-ounce can of undrained diced tomatoes. Stir in 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 2 tbsp Creole seasoning, 1/2 tsp dried thyme, and add 2 bay leaves.
7. Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the chicken is tender and the flavors have melded. The sauce should be thickened.
8. Carefully remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
9. Remove and discard the bay leaves. Taste the gumbo and adjust seasoning as needed, adding more salt, pepper, or hot sauce if desired.
10. Serve the hot gumbo generously over portions of cooked white rice, garnished with fresh chopped parsley or green onions for a vibrant finish.

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