Slow Cooker Cajun Sausage Gumbo
A set-it-and-forget-it method that lets the andouille spices permeate the entire broth.
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Ingredients
- 1 pound Andouille sausage, sliced into rounds
- 1 pound Chicken thighs, boneless/skinless and cubed
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 3 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 4 cups Chicken broth
- 2 tablespoons Cajun seasoning
- 1/2 cup All-purpose flour
- 1/2 cup Vegetable oil
- 1 cup Frozen sliced okra
- 1 teaspoon Dried thyme(optional)
Instructions
- 1
In a small skillet over medium heat, whisk together the flour and oil constantly for 15-20 minutes until it reaches a dark chocolate color to create your roux.
- 2
Place the sliced andouille sausage and cubed chicken into the bottom of a 6-quart slow cooker.
- 3
Add the diced onion, bell pepper, and celery (the 'Holy Trinity') on top of the meat.
- 4
Carefully pour the prepared dark roux over the vegetables and meat in the slow cooker.
- 5
Stir in the minced garlic, Cajun seasoning, dried thyme, and chicken broth until well combined.
- 6
Cover and cook on Low for 7 to 8 hours (or High for 3 to 4 hours) to allow the spices to fully develop.
- 7
During the last 30 minutes of cooking, stir in the frozen okra to thicken the gumbo further.
- 8
Taste and adjust salt if needed, then serve hot over a scoop of white rice.
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