Crockpot Chicken & Sausage Gumbo
This crockpot chicken and sausage gumbo is a rich, hearty dish packed with bold Cajun flavors. Tender chicken, smoky andouille sausage, and vegetables simmer in a deeply savory broth thickened with a classic dark roux. It’s a comforting slow cooker meal that’s perfect served over rice and even better the next day as the flavors continue to develop.
Servings: 6
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 28 oz can diced tomatoes
- 1.25 lbs boneless skinless chicken thighs cut into bite-sized cubes
- 2 (13 oz) ropes cajun style andouille smoked sausage
- 1 green bell pepper seeded and chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon Cajun/Creole seasoning
- 2 teaspoons dried oregano
- 2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or to taste
- Salt and pepper to taste
- 2 bay leaves
- Optional: 1 cup frozen okra thawed (added towards the end of cooking)
- Parsley for topping
Instructions
- Start by making the roux. Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until smooth.
- Reduce the heat to medium and continue cooking the roux for 15–18 minutes, stirring constantly, until it turns a deep brown color. Remove from the heat and allow it to cool slightly.
- Add the chicken broth and diced tomatoes (with their juice) to the slow cooker. Stir in the cooled roux until everything is well combined.
- Add the chicken pieces, andouille sausage, bell pepper, onion, garlic, Creole seasoning, dried oregano, dried thyme, smoked paprika, cayenne pepper, salt, pepper, and bay leaves. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 4–5 hours.
- During the last 15 minutes of cooking, remove the bay leaves and skim off any excess grease from the top. Stir in the thawed okra.
- Cover again and cook until the okra is heated through.
- Serve topped with chopped parsley.