Description
This Crock Pot Chicken and Sausage Gumbo is a hearty and flavorful slow-cooked dish combining tender chicken, spicy Andouille sausage, and classic Cajun vegetables in a rich, seasoned roux-based broth. Perfect for a comforting meal, it’s served over fluffy cooked rice and packed with traditional herbs and a touch of cayenne for a gentle kick.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized chunks
- 1 pound Andouille sausage, sliced into bite-sized pieces
Vegetables and Aromatics
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
Liquids and Base
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
Roux
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
Seasonings
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper
Serving
- 3 cups cooked rice
Instructions
- Prepare Vegetables: Chop the onion, green bell pepper, celery, and mince the garlic to have all the aromatics ready for cooking.
- Slice Sausage: Slice the Andouille sausage into bite-sized pieces to ensure even cooking and easy serving.
- Cut Chicken: Cut the boneless, skinless chicken breasts into chunks for uniform cooking in the gumbo.
- Make Roux: In a small bowl, combine the all-purpose flour and vegetable oil to create a roux, which will thicken the gumbo and add a rich texture.
- Combine Ingredients: Place the chopped chicken, sliced sausage, prepared vegetables, minced garlic, diced tomatoes, chicken broth, roux, and seasonings (salt, pepper, thyme, oregano, basil, cayenne pepper) into the crockpot.
- Mix Well: Stir all the ingredients thoroughly in the crockpot to evenly distribute flavors and the roux for thickening.
- Cook Slowly: Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours until the chicken is tender and the flavors are well combined.
- Prepare Rice: While the gumbo cooks, prepare 3 cups of cooked rice according to the package instructions to serve as the base of the dish.
- Serve: Spoon the hot gumbo over the cooked rice for a satisfying and complete meal.
- Enjoy: Relish the comforting flavors of this homemade Crock Pot Chicken and Sausage Gumbo.
Notes
- For a thicker gumbo, cook uncovered during the last 30 minutes to allow some liquid to evaporate.
- Adjust the cayenne pepper amount to control the heat level to your preference.
- Andouille sausage adds authentic smoky flavor but can be substituted with smoked sausage if unavailable.
- Make sure to stir the roux mixture well before adding to avoid lumps.
- This gumbo can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
