Crock Pot Chicken and Sausage Gumbo
A soul-warming, hearty dish that brings the flavors of New Orleans to your dinner table with tender chicken, rich sausage, and aromatic spices.
Ingredients
Meat
- 1 pound boneless, skinless chicken breasts Tender and juicy
- 1 pound Andouille sausage Smoky and flavorful
Vegetables
- 1 cup onion, chopped Brings sweetness
- 1 cup green bell pepper, chopped For a fresh crunch
- 1 cup celery, chopped Essential gumbo base
- 3 cloves garlic, minced For added depth of flavor
- 1 can (14.5 oz) diced tomatoes Vibrant and tangy
Liquids
- 4 cups chicken broth Rich and savory
Roux and Seasonings
- 1/4 cup all-purpose flour For thickening
- 1/4 cup vegetable oil To create a roux
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper For that spicy kick
Serving
- 3 cups cooked rice For a hearty base
Instructions
Preparation
- Chop the onion, green bell pepper, celery, and garlic.
- Slice the Andouille sausage into bite-sized pieces.
- Cut the chicken breasts into bite-sized chunks.
- In a small bowl, mix the flour and vegetable oil to create a roux, stirring until it reaches a light brown color.
Cooking
- In your crockpot, combine the chicken, sausage, vegetables, garlic, diced tomatoes, chicken broth, roux, salt, pepper, thyme, oregano, basil, and cayenne pepper.
- Cover the pot and cook on low for 7-8 hours, or on high for 3-4 hours.
- While the gumbo simmers, cook the rice according to package instructions.
- Serve the gumbo over a scoop of rice.
Notes
Serve with warm crusty bread or cornbread. Freezes well; cool before storing.