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Slow Cooker Chicken Sausage Gumbo in a bowl.

Slow Cooker Chicken Sausage Gumbo

A classic Southern Soup recipe. This super flavorful Chicken & Sausage Gumbo cooks in the crockpot several hours so the flavors blend and the meat becomes tender and delicious.
5 from 1 vote
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Course: Dinner, Soup
Cuisine: American
Keyword: crock pot gumbo, crockpot Gumbo
Prep Time: 25 minutes
Cook Time: 6 hours 15 minutes
Total Time: 6 hours 40 minutes
Servings: 8
Calories: 340kcal
Author: Sandy

Equipment

  • 6 quart Slow Cooker
  • Skillet

Ingredients

  • 1 pound Chicken Thighs bone-in, skinless
  • 1 pound Chicken Breast cubed
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Roux

  • ½ cup Vegetable Oil
  • ½ cup All-Purpose Flour
  • 2 cups Sliced Okra (fresh or frozen)
  • 1 large Yellow Onion chopped
  • 1 Green Bell Pepper chopped
  • 1 Red Bell Pepper chopped
  • 1 cup Celery chopped
  • 4 Garlic Cloves minced
  • 1 Tablespoon Creole Seasoning Tony Chachere's
  • 1 teaspoon Dried Thyme Leaves (not ground)
  • ½ teaspoon Cayenne Pepper (or more to taste)
  • 1 Smoked Sausage Link sliced
  • 3 Andouille Sausage Links sliced
  • 5-6 cups Chicken Broth (use 6 for soupier)
  • 2 large Bay Leaves

Garnish

  • 3 Green Onions chopped
  • ¼ cup Parsley chopped
  • 3 cups Hot Cooked Rice
  • Gumbo Filé (optional)

Instructions

Season the Chicken

  • Add the chicken pieces to a large bowl and sprinkle with the onion powder, garlic powder, salt, and black pepper. Toss the chicken with the spices to coat and set aside.

Make the Roux

  • A roux is a thickening agent used in gumbo, and adds a rich, nutty flavor.
    Note: It's important to stir constantly to prevent burning and achieve a smooth texture.
    Add the oil and flour to a large skillet and cook on medium heat, stirring constantly until the mixture darkens to a golden brown color.
    For a darker brown roux, cook for a longer period, stirring constantly, around 5-10 minutes. Be careful not to burn it.
  • Once the roux has reached the desired color, add the okra and stir it in.
  • Add the onion, bell peppers, and celery. Cook them in the roux for a few minutes, stirring occasionally, then add the garlic. Cook a few more minutes to soften the vegetables a little.

Make the Gumbo

  • Add the vegetable-roux mixture to the slow cooker.
  • Add the Creole seasoning, thyme, and cayenne pepper. Stir well.
  • Pour in the chicken broth and add the sliced sausages, seasoned chicken pieces, and bay leaves.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 5-6 hours.
  • Serve over hot cooked rice and garnish with green onions and parsley. Add a pinch of gumbo filé powder to each serving, if desired.

Notes

  • If you have leftovers or want to store the gumbo for a short period, allow it to cool to room temperature before transferring it to an airtight container.
  • Place it in the refrigerator within two hours of cooking. Gumbo can be refrigerated for up to 3-4 days.

Nutrition

Calories: 340kcal