Description
This Slow Cooker Gumbo is a flavorful and hearty dish featuring tender chicken thighs, smoky andouille sausage, and a vibrant mix of vegetables and spices. Cooked low and slow for perfect melded flavors, it's an easy and comforting meal that captures the essence of classic Gulf Coast cuisine.
Ingredients
Scale
Meat and Protein
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 pound andouille sausage sliced into ½-inch pieces
Vegetables and Aromatics
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 3 celery stalks chopped
- 3 teaspoons garlic minced
- 15 ounces fire roasted diced tomatoes
Spices and Seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 2 bay leaves
Liquids and Thickener
- 4 cups low-sodium chicken broth
- ¼ cup cornstarch
Instructions
- Combine Ingredients: Add the chicken thighs, andouille sausage, diced onion, diced green bell pepper, chopped celery, fire roasted diced tomatoes, minced garlic, black pepper, paprika, onion powder, Cajun seasoning, cayenne pepper, and low-sodium chicken broth into the slow cooker. Stir everything until well combined, then place the bay leaves on top.
- Cook in Slow Cooker: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours until the chicken is tender and the flavors have melded together.
- Thicken the Gumbo: Remove the bay leaves from the slow cooker. Take out ½ cup of the cooking broth and mix it thoroughly with the ¼ cup cornstarch to create a slurry. Pour this mixture back into the slow cooker and stir well. Continue cooking for an additional 15 minutes until the sauce thickens to your liking.
- Serve: Serve the gumbo hot over cooked rice and garnish with fresh parsley if desired for added color and flavor.
Notes
- The "Holy Trinity" of Cajun cooking — onion, bell pepper, and celery — provide authentic Gulf Coast flavors to the gumbo.
- Andouille sausage and Cajun seasoning can be quite salty; taste the gumbo before adding any additional salt.
- Adjust the heat level to your taste by modifying the amount of cayenne pepper or adding hot sauce for extra spice; reduce or omit cayenne for a milder dish.
- Leftover gumbo keeps well refrigerated for up to 2 days and can be frozen for up to 3 months for easy reheating later.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
