Slow Cooker Chicken and Sausage Gumbo
Originating in southern Louisiana, the hearty stew known as gumbo is traditionally made with shellfish or poultry along with sausage or ham. Here we combine chicken thighs with smoked andouille sausages, which add a spicy kick. Okra serves as a thickener for the stew.
- 2 Tbs. olive oil
- 4 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 lb. andouille or other spicy smoked sausages, cut into 1-inch slices
- 1/2 lb. okra, cut crosswise into thick slices
- 1 red or green bell pepper, seeded and chopped
- 3 celery stalks, chopped
- 1 yellow onion, chopped
- 2 Tbs. all-purpose flour
- 2 cups chicken broth
- 1 can (14 1/2 oz.) diced plum tomatoes, with juice
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. cayenne pepper, plus more, to taste
- Steamed white rice for serving
Cook the chicken
In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to a slow cooker, then add the sausages. Scatter the okra, bell pepper, celery and onion on top.
Make the roux
Return the fry pan to medium heat and warm the remaining 1 Tbs. olive oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the broth and the tomatoes with their juice and increase the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with the 1/2 tsp. salt and the 1/4 tsp. cayenne, then pour the mixture over the vegetables, chicken and sausages.
Cook the gumbo
Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions. Adjust the seasonings with salt and cayenne. Ladle the gumbo over steamed rice and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).