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Slow Cooker Chicken and Sausage Gumbo

Slow Cooker Chicken and Sausage Gumbo

  • Prep

    20 m
  • Cook

    6 h 20 m
  • Ready In

    6 h 40 m
learntosink

learntosink

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
  2. Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
  3. Pour water into a slow cooker.
  4. Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
  5. Cover and cook on Low for 6 to 7 hours.
  6. Skim off fat with a spoon.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ChefSkunky6
37

ChefSkunky6

2/12/2012

I never had the pleasure of eating gumbo until my sexy and talented cook of a boyfriend made this for me. This recipe is delicious as is, no changes made to the original! This is great on a cold fall day or during Mardi Gras! I love this recipe!! 5 stars!!

Nelly Felly
22

Nelly Felly

3/7/2012

This was such a delicious dish! However, the first time I made the roux, I burnt it (even though I followed recipe's directions). After searching around the internet on how to make roux, I discovered it's not always the easiest thing to make. When I tried again, I didn't cook it the full 15 mins as recipe says - I probably only cooked for 8 mins on medium (after having cooked on med-high for 3 mins). Then, when I took off the burner to cool, I kept whisking for a while to ensure it didn't continue to cook without being stirred (running risk of burning). So, for newbies like me, I would've appreciated more direction on how to make the roux. But, I definitely still give the recipe 5 stars!! It was SO good and is now a family favorite that we'll make often!

dfukuda
19

dfukuda

2/20/2012

This was delicious for to be made in the slow cooker. I used butter instead of vegetable oil for the roux and I think that did the trick. I also didn't use cooked chicken, 7 hours in the crock pot was plenty of time for the chicken to cook so I didn't see the need. So good!

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