Description
A hearty and flavorful slow cooker chicken gumbo packed with tender chicken, smoky sausage, and fresh vegetables simmered in a rich, spiced roux-based broth. Perfect for a comforting meal any day of the week.
Ingredients
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
4 cups low-sodium chicken broth
1 (14.5 ounces) can diced tomatoes, undrained
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 pound andouille sausage, sliced into 1/4-inch rounds
1 cup okra, sliced
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
2 green onions, sliced
1/4 cup fresh parsley, chopped
Cooked white rice, for serving
Instructions
In a large skillet over medium heat, combine the vegetable oil and flour. Whisk constantly for about 10-15 minutes until the mixture turns a deep golden brown color, forming a roux. Be careful not to burn it.
Transfer the roux to the slow cooker.
Add the diced onion, green bell pepper, celery, and minced garlic to the slow cooker.
Stir in the dried thyme, smoked paprika, cayenne pepper, black pepper, salt, dried oregano, and bay leaf.
Pour in the chicken broth and diced tomatoes with their juice. Stir well to combine all ingredients.
Add the chicken thigh pieces and sliced andouille sausage to the slow cooker. Stir gently to distribute.
Cover and cook on low for 6 hours, stirring occasionally if possible.
About 30 minutes before serving, stir in the sliced okra, Worcestershire sauce, and hot sauce. Cover and continue cooking.
Remove the bay leaf. Taste and adjust seasoning if needed.
Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and chopped fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 6 hours