Slow Cooker Chicken & Sausage Gumbo
Slowcook

Slow Cooker Chicken & Sausage Gumbo

A deep, spicy gumbo with chicken and smoked sausage, slowly cooked in the slow cooker. True Cajun character with the classic holy trinity and plenty of flavor.

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500 min total
4 servings
Medium

Ingredients

servings
  • 600 g Boneless chicken thighs
  • 250 g Smoked sausage, sliced
  • 1 stk Onion, chopped
  • 1 stk Green bell pepper, chopped
  • 2 stk Celery, chopped
  • 3 fed Garlic
  • 400 g Chopped tomatoes (canned)
  • 6 dl Chicken broth
  • 1 spsk Tomato paste
  • 2 tsk Paprika
  • 1 tsk Thyme
  • 1 tsk Oregano
  • 1 tsk Cayenne pepper
  • 1 stk Bay leaf
  • 1 tsk Salt
  • 1 knsp Black pepper
  • 300 g Rice, to serve

Instructions

  1. 1

    Prepare the ingredients

    1. Slice the sausage and chop the vegetables.
    10 min
    KnifeCutting Board
  2. 2

    Assemble the gumbo

    1. Add chicken, sausage, vegetables and garlic to the slow cooker.
    2. Add tomatoes, broth and tomato paste.
    3. Season with paprika, thyme, oregano, cayenne, bay leaf, salt and pepper.
    4. Stir everything well.
    5 min
  3. 3

    Slow cook

    1. Cook for 8 hours on LOW.
    480 min
    Low heat
  4. 4

    Shred the chicken and season

    1. Shred the chicken during the final 30 minutes.
    2. Taste and adjust the heat with extra cayenne or salt.
    30 min
    Low heat
  5. 5

    Cook the rice

    1. Cook the rice separately and serve the gumbo over it.
    15 min
    Medium heat
    Pot

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Details

Nutrition

Calories

640kcal

Protein

50g

Fat

38g

Carbs

30g

Serving Size

500g

Serving

Suggestions

  • • Serve piping hot over rice and top with fresh herbs.

Drink Pairings

  • • Bier: A light lager.

Side Pairings

  • • Cornbread.

Dessert Pairings

  • • Light dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

Tips

Preparation

  • • Cut the vegetables evenly for an even texture.

Cooking

  • • Shred the chicken at the end for the best texture.

Serving

  • • It tastes even better the next day.

Variations

Flavor

  • Make a dark roux with flour and oil, then stir it in at the start for deeper flavor.

Health

  • Use chicken breast instead of thighs for a leaner version.

Method

  • Cook for 4–5 hours on HIGH if time is short.

Toppings

  • Fresh parsley or scallions.

Author

C

Camilla

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Comments

Author

C

Camilla