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Easy Hearty Crockpot Chicken and Sausage Gumbo

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A comforting and flavorful gumbo made easy with a crockpot, featuring smoky sausage, tender chicken, and the classic holy trinity of vegetables. Perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), trimmed and halved
  • 12 oz (340 g) Andouille or smoked kielbasa, sliced into ¼-inch rounds
  • 1 large green bell pepper, diced
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • ½ cup (60 g) all-purpose flour
  • ½ cup (120 ml) vegetable or canola oil
  • 4 cups (950 ml) chicken broth, preferably low sodium
  • 2 tablespoons tomato paste
  • 2 dried bay leaves
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to heat preference)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 2 green onions, sliced (optional garnish)
  • Cooked white rice for serving (about 3 cups or 600 g cooked)

Instructions

  1. In your crockpot, combine ½ cup vegetable oil and ½ cup all-purpose flour. Stir well to combine.
  2. Turn the crockpot to high and cook, stirring every 10 minutes, until the roux turns a rich brown color (about 45-60 minutes).
  3. Once the roux reaches the right color, stir in diced green bell pepper, chopped onion, chopped celery, and minced garlic. Cook on high for another 10 minutes, stirring occasionally.
  4. Add sliced smoked sausage and chicken breasts to the crockpot. Pour in 4 cups chicken broth and 2 tablespoons tomato paste. Stir gently to combine.
  5. Add 2 bay leaves, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper, and salt and pepper to taste. Stir to distribute seasonings evenly.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and shreds easily.
  7. Remove chicken from the crockpot and shred using two forks. Return shredded chicken to the pot and stir well.
  8. Remove bay leaves. If gumbo is too thick, add a splash of chicken broth or water to loosen. If too thin, cook uncovered on high for 15-20 minutes to reduce.
  9. Serve gumbo hot over cooked white rice. Garnish with chopped fresh parsley and sliced green onions if desired.

Notes

Use Hillshire Farm smoked sausage for best flavor. For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch. Add file powder just before serving for thicker gumbo. Watch roux carefully to avoid burning. Leftovers keep well for 4 days refrigerated or up to 3 months frozen (keep rice separate when freezing).

Nutrition

Keywords: gumbo, crockpot gumbo, chicken gumbo, sausage gumbo, easy gumbo, slow cooker recipes, comfort food, Cajun, Creole

Find it online: https://emmayum.com/easy-hearty-crockpot-chicken-and-sausage-gumbo-recipe-to-try-today/