Slow Cooker Chicken & Sausage Gumbo

Slow Cooker Chicken & Sausage Gumbo created by S49erfan

I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).

Ready In:
5hrs 40mins
Serves:
Units:

ingredients

directions

  • Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
  • Meanwhile dice your vegetables and place them in the slow cooker.
  • Slice the sausages into discs and fry them until golden brown, add to slow cooker.
  • Cube the chicken and fry until no pink remains, add to slow cooker.
  • Pour roux over contents of slow cooker.
  • Add 4 cups of chicken stock to slow cooker.
  • Add spices to slow cooker, stir well.
  • Cook on low for 8 hours or high for 5 hours.
  • Optionally add cooked shrimp and heat for an additional 20-30 minutes.
  • Serve over a bed of rice prepared as per it's package instructions.
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RECIPE MADE WITH LOVE BY

@RedAntisocial
Contributor
@RedAntisocial
Contributor
"I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!)."

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  1. cbarnes005
    I love this recipe and it is as good, or better, than I have had on Bourbon Street. 5-Stars????
  2. Dana C.
    Slow Cooker Chicken & Sausage Gumbo Created by Dana C.
  3. Karleen G.
    Used gumbo stock to cook the rice.
  4. Karleen G.
    This was fantastic! It smelled good, and tasted even better. I made mine on the stovetop in a heavy cast iron pot, which worked well. When preparing the rice, I used a cup of the stock from the simmering gumbo along with water - wow! The rice was almost like risotto. I served the gumbo over the rice, and put a few baguette slices on the side, to sop up any extra liquid. No leftovers!
  5. nelldujour
    I made this as a faster, easier alternative to my memaw's gumbo and it was great. My memaw was a full-blooded cajun and taught me the family recipe when I was a teen. Considering she was in her 80's then and the recipe was her daddy's, I can confirm that cajuns do make roux with oil. From what I saw growing up, they'll also make it with butter, lard or a combination of the aforementioned... depends on what you've got or what's cheapest. To be fair, although similar in some ways, Cajun and Creole food is different and just as a Cajun wouldn't dare add tomatoes to their gumbo, it's entirely possible Creole folk do not make oil based roux. Anywho, I made a few tweaks. I dialed back the Thyme (personal preference), and dropped the onion and garlic powder in favor of additional fresh. I added some filé, because that's how we do in my family, and also substituted beer for 1/4 of the broth (my uncle swears by this.) When it was done, I tweaked the seasonings by adding a little Tony Chachere– which is similar to Joe's stuff and/or Zatarain's (all of which, for the record, contain onion powder and dehydrated garlic. ;-) ) The dinner party was epic. I served this gumbo, shrimp boil with all the fixins', boudin sausage, garlic bread and watermelon. The only oddity was the rice... I forgot to buy regular ole rice and ended up serving this with Basmati. I don't think anyone noticed and I don't have a scrap of this gumbo left because folks took it home with them. All said? Fantastic recipe. I'd make it again and wonder how it would be with duck or other fun Acadian meats. Thanks!
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