Slow Cooker Gumbo Recipe

Ingredients

Protein

• 1 pound boneless skinless chicken thighs cut into 1-inch pieces
• 1 pound andouille sausage sliced into ½-inch pieces

Vegetables

• 1 medium yellow onion diced
• 1 medium green bell pepper seeded and diced
• 3 celery stalks chopped
• 15 ounces fire roasted diced tomatoes
• 3 teaspoons garlic minced

Spices and Seasonings

• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 2 bay leaves

Liquids and Thickeners

• 4 cups low-sodium chicken broth
• ¼ cup cornstarch

Instructions

1. Add chicken thighs, andouille sausage, onion, green bell pepper, celery, diced tomatoes, garlic, black pepper, paprika, onion powder, Cajun seasoning, cayenne pepper, and chicken broth to the slow cooker. Stir well to combine, then place bay leaves on top without stirring them in.
2. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours until the chicken is tender and flavors meld together.
3. Remove the bay leaves from the gumbo. Ladle out ½ cup of broth and mix it with the cornstarch until smooth to create a slurry.
4. Pour the cornstarch slurry back into the gumbo and stir well. Continue cooking for 15 minutes on high or until the sauce thickens to your liking.
5. Serve the gumbo hot over cooked rice and garnish with fresh parsley if desired.

Notes

• The “Holy Trinity” of onion, bell pepper, and celery gives this gumbo authentic Gulf Coast flavor.
• Andouille sausage and Cajun seasoning can be salty; taste the gumbo before adding additional salt.
• Adjust spiciness by increasing cayenne pepper or adding hot sauce for more heat or reducing the spices for a milder gumbo.
• Leftovers keep fresh in the refrigerator for up to 2 days or freeze comfortably for up to 3 months.