Crockpot Chicken & Andouille Sausage Gumbo
Course: Dinner, Lunch, SoupsCuisine: Cajun, creoleDifficulty: Medium4
servings30
minutesI have made gumbo many times over the years, and I’ve learned that the best flavor always comes from patience rather than speed.
This Crockpot Chicken & Andouille Sausage Gumbo is one of those recipes I rely on when I want something deeply flavorful without standing over the stove all day. I usually do the initial prep on the stovetop, then let the slow cooker take over so everything has time to blend together properly.
From experience, I’ve found that the longer it cooks, the richer and more balanced the flavor becomes. The spices mellow, the sausage infuses the broth, and the whole kitchen slowly fills with an aroma that builds anticipation long before dinner is ready.
I like serving it over simple white rice, which soaks up the broth perfectly and turns it into a complete, comforting meal.
It’s one of those dishes I turn to on colder days when I want something warm, hearty, and worth the wait.
Ingredients
3 Quarts of Chicken Stock (you can use homemade or store-bought)
1 cup vegetable oil
1 cup flour
3 medium onions, diced
2 ribs of celery, finely chopped
3 tbsp minced garlic
1 green pepper, seeded and chopped
1 tsp olive oil
1/2 tsp cayenne pepper, you can add more depending on your desired heat
1 1/2 pounds andouille sausage, cut into 1/3 inch rounds
2 pounds of chicken breast or boneless thighs, diced
1 tsp salt
1/2 tsp black pepper
1 bay leaf
parsley for garnish
Directions
- Add the oil and flour to a stockpot to make the roux. Continually stir it over medium heat until it is the color of milk chocolate. When making the roux, you need to continually stir or you will end up burning it. Burning it could ruin the flavor.
- Add the onions, celery, garlic, bell pepper, cayenne, and sausage to the roux and cook while stirring until all of the vegetables are softened which takes 5-7 minutes. Add 3 quarts of the broth to the roux mixture along with the salt, black pepper, and bay leaf and bring it to a gentle simmer. Continue to allow it to simmer, skimming any foam or excess oil that comes to the top.
- In a separate skillet, add tsp of olive oil and cook the andouille sausage until slightly browned. Remove the sausage from the pan with a slotted spoon, allowing the grease from the sausage to remain in the bottom of the pan. Season the chicken with some cajun seasoning and add the chicken into the pot to cook until done. Add the chicken and sausage to the pot with the vegetables and broth.
- Transfer the gumbo carefully to a crock pot and set the crock pot on low for 6-8 hours.
- Adjust the thickness at this point by adding more water or broth. Adjust the seasoning with more cayenne or cajun seasoning. If the gumbo is thinner than you like you can add some cornstarch thinned with some water and allow it to cook a little longer.
- Serve the gumbo in shallow bowls over white rice. Have hot sauce on the table for guests to add more heat if necessary.
Notes
- Any leftovers will keep in the refrigerator for a day or two. I make individual servings with rice on the bottom for simple reheating. This is a hearty enough gumbo to make it dinner with a side of bread.
- If you like Okra, it can be added. I don’t use it in my Gumbo recipe but it is an easy addition if preferred.