The beginning of a new year always feels a bit hazy to me – like that blurry feeling you get a few seconds after waking up in the morning. I’m peeking out from under the covers trying to make sense of the past year (is it over already) and trying to wrap my head around the fact that another year has passed. How did that happen? Weren’t we just preparing for Y2K and the apocalypse of 2012? Sometimes I feel like the world is rushing past me and I’m stumbling alongside trying to keep up. Let’s slow things down a bit with some comfort food from the Big Easy. This Slow Cooker Chicken & Sausage Gumbo wants to help ease you back into life.
Since my husband is from New Orleans and we lived there for some time, we’ve had our fair share of gumbo, both homemade and at some of our favorite New Orleans restaurants. I can honestly say that this Chicken & Sausage Gumbo is among the best we’ve ever had. The fact that it’s a slow cooker version is just an added bonus.
My slow cooker broke a couple of months ago and my awesome Secret Santa generously gifted me this amazing Ninja slow cooker for Christmas. I broke it in with this Slow Cooker Chicken & Sausage Gumbo, which is a favorite in our family. I was so excited to use it. What sets it apart from traditional slow cookers is that it has a stove-top function that allows for sautéing or searing. For those of you that use your slow cookers often, you know that some recipes call for a two-step process: sauté or brown in a saute pan and then transfer to a slow cooker. With this multi-function slow cooker, everything can be done in one pot. SO great. But since I imagine most people don’t have this type of slow cooker, I am making this recipe the original way by using my sauté pan on my stove-top and then transferring to the slow cooker. Don’t be put off by the extra step. Once you put everything into the slow cooker, you’re done…and it’s so worth it.
As gumbos typically do, this recipe starts with the making of a roux using oil and flour. If you’ve never made roux and are intimidated by it, don’t be. It’s not difficult, but does require a watchful eye. My sister-in-law, who lives in New Orleans (and has a pup named Roux), whips up gumbo as easily as if she’s making toast and somehow, always has all the necessary ingredients in her magic freezer. It’s always stocked with unending supplies of crab meat, shrimp, fish, sausage, and chicken. Anyway, she says roux is ready when it’s the color of the papery reddish skin of a peanut. I’m scared that I will burn it going that dark, so I stayed at the color of ground cinnamon…close enough.
Roux has a peculiar smell when it’s cooking. To my husband it’s nostalgic and he loves it. I think it smells like socks, but don’t worry, it has nothing to do with the final taste of the soup. A word of warning – stay close to your roux and stir constantly as it can go from light brown to burnt fairly quickly. Above are some pics of the color progression of the roux to give you a visual of what to look for.
After making the roux, chopped onions, green pepper, and celery (the holy trinity of Cajun cooking) are added along with garlic and Creole seasoning (this is the Creole seasoning in every New Orleans kitchen). It is cooked down for a few minutes and then transferred to the slow cooker where the rest of the ingredients, including chicken thighs, sausage, and okra, are added. The okra used in gumbo acts as a natural thickener for the soup. In fact, the word gumbo is derived from the West African word for okra, “gombo”. If you’ve never cooked with okra, it is a little slimy, but it is delicious and very good for you. It improves digestive and cardiovascular health and also helps stabilize blood sugar levels. I usually buy frozen, pre-sliced okra.
After the addition of chicken broth and bay leaves, it is set to low and it cooks for 4 hours. By the end of the cooking time, you will have a deeply flavorful, delicious gumbo. Served with white rice and warm French bread, it makes for some amazing Nawlins-style comfort food. Do yourself and those you love a favor and give this soul-soothing and toe-warming gumbo a try.
You might also like:
New Orleans Chicken & Sausage Jambalaya
Slow Cooker Chicken & Sausage Gumbo
Deeply flavorful and soul-soothing, this gumbo cooks in the slow cooker and is hearty and comforting.
- 3/4 cup vegetable or canola oil
- 3/4 cup all-purpose flour
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 ribs celery, chopped
- 4 garlic cloves, minced
- 1 Tablespoon Creole seasoning (or less if you prefer less spicy)
- 1.5 pounds boneless, skinless chicken thighs
- 12 ounces smoked sausage or andouille sausage, sliced into 1/2 inch rounds
- 4 cups reduced sodium chicken broth
- 10 ounces frozen cut okra
- 2 bay leaves
- 2 green onions (green parts), sliced (optional)
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In a large saucepan or skillet, heat oil over medium heat. Once heated, add flour and stir with a heat-proof spatula continuously. Roux will begin to darken after about 4 minutes. Continue cooking and stirring for 5 minutes more or until the color of ground cinnamon.
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Once roux reaches desired color, add onion, green pepper, celery, garlic, and Creole seasoning to pan. Stir and cook until vegetables are slightly tender, about 5-6 minutes. Stir in 2 cups of the chicken broth and bring to a simmer over medium-high heat.
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Transfer roux/vegetable mixture to slow cooker. Season chicken thighs with salt. Add chicken, sausage, okra, bay leaves, and remaining chicken broth to slow cooker.
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Cover and cook on low setting for 4 hours.
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After 4 hours, remove chicken from slow cooker and break apart into large bite-sized pieces. Place back in slow cooker. Using a large spoon, skim off any excess oil from surface of gumbo. Discard bay leaves.
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Serve with rice and garnish with green onions, if desired.
Adapted (slightly modified) from Cook’s Country magazine
This turned out so tasty! Great recipe to feed a crowd. Thank you for all the detailed pictures and directions in making the roux. I had never done it before, and you made it easy to follow.
You’re welcome 🙂 Yes, it’s a perfect meal for a crowd. I’m so glad you enjoyed it.
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