Chicken and Sausage Gumbo in the Crockpot blends tender chicken thighs, smoky andouille sausage, and the holy trinity with bold spices. Slow-cooked to perfection, this hearty stew delivers rich, soul-warming Creole flavors—perfect for a comforting meal served over rice, straight from your slow cooker.
Recipe Tips and Tricks
- Roux Shortcut: Make a quick roux on the stovetop first—it’s the flavor base; a dark roux adds depth but takes patience.
- Sausage Sear: Brown the sausage slices before adding—enhances smokiness and texture; skip if you’re short on time.
- Veggie Timing: Add okra near the end (last hour)—keeps it from getting too slimy; frozen works great.
- Spice Check: Taste and adjust cayenne or hot sauce at the end—builds heat to your liking without overdoing it.
- Rice Prep: Cook rice separately—keeps it fluffy and lets the gumbo shine; add it fresh to each bowl.
Why You’ll Love This Recipe
You’re going to absolutely adore this Chicken and Sausage Gumbo Crockpot Recipe—it’s a soul-warming, flavor-packed dish that brings the heart of Louisiana right to your table with almost no effort! Imagine the cozy aroma of tender chicken thighs and smoky andouille sausage simmering all day with the classic “holy trinity” of bell peppers, onions, and celery, all steeped in a rich, spiced broth that’s thick with roux and a kick of Creole magic. You’ll love how this recipe takes the beloved complexity of gumbo and simplifies it with the slow cooker, letting those deep, savory flavors meld together while you go about your day—no standing over a pot stirring required.
It’s perfect for chilly nights when you crave something hearty and comforting, or a weekend feast when you want to impress with minimal fuss. The chicken falls apart with every bite, the sausage adds that smoky punch, and the spices dance on your tongue, all served over a fluffy bed of rice that soaks up every drop of that delicious broth. The crockpot makes it so easy, turning simple ingredients into a stew that feels like a hug from the Bayou—rich, bold, and oh-so-satisfying. This isn’t just a meal—it’s a gumbo experience that’ll have you savoring every spoonful and dreaming of seconds before you’re even done!
Chicken and Sausage Gumbo
Tender chicken and sausage in a spiced gumbo broth with okra, slow-cooked.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 12 ounces andouille sausage, sliced into rounds
- 1 green bell pepper, diced
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup sliced okra (fresh or frozen)
- ¼ cup all-purpose flour
- ¼ cup vegetable oil
- 1 tablespoon Cajun seasoning
- Cooked rice, for serving
Instructions
- Hey there, let’s get this Chicken and Sausage Gumbo Crockpot Recipe simmering—it’s going to be a hearty, Cajun delight! First, let’s make a quick roux—it’s the soul of gumbo. Grab a skillet and heat the vegetable oil over medium heat, then whisk in the flour. Stir constantly for about 10-15 minutes until it’s a nice, dark brown (think peanut butter color)—this gives that deep, nutty flavor. Don’t walk away—it burns fast! Once it’s ready, set it aside to cool a bit.
- Now, into your crockpot, add the chicken thighs—they’ll get super tender as they cook. Toss in the sliced andouille sausage—if you’ve got a few extra minutes, brown it in the skillet first for that smoky kick, then add it in. Next, pile on the diced bell pepper, onion, and celery—that’s your holy trinity, bringing all the savory goodness. Sprinkle in the minced garlic and Cajun seasoning, then pour in the chicken broth.
- Spoon that cooled roux into the mix and give it a good stir—watch it start to thicken already! Pop the lid on, set your slow cooker to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its Creole magic. Your kitchen’s going to smell like a Louisiana bayou—pure comfort!
- About an hour before it’s done, stir in the sliced okra—it’ll thicken things up and add that classic gumbo texture. When the time’s up, lift the lid—the chicken should shred easily with a fork, and the broth should be rich and flavorful. Shred the chicken right in the crockpot, give it a big stir, and taste—add a pinch more Cajun seasoning or a dash of hot sauce if you want extra zing.
- Serve it up hot—ladle that steamy gumbo over a scoop of fluffy cooked rice in each bowl. You’ve just made a Chicken and Sausage Gumbo that’s bold, tender, and oh-so-delicious—dig in and enjoy every spiced, hearty spoonful!
Notes
- Roux is key—take time to get it dark for authentic flavor; skip it if you’re rushed.
- Add okra late to avoid sliminess—frozen is just as good as fresh.
- Leftovers deepen in flavor—perfect for a next-day lunch over fresh rice!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 457Total Fat 29gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 19gCholesterol 164mgSodium 1005mgCarbohydrates 15gFiber 1gSugar 2gProtein 37g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs (1.5-2 pounds)—stay juicy and shred easily; breasts work but may dry out.
- Andouille Sausage: Smoky, spicy Cajun sausage—sliced into rounds; kielbasa or smoked sausage substitutes if needed.
- Bell Pepper: Green bell pepper for the trinity—adds earthy flavor; red or yellow can mix in for color.
- Onion: Yellow onion for sweetness and depth—diced fine to meld into the broth.
- Celery: Fresh celery stalks for crunch and savoriness—part of the classic gumbo trinity; don’t skip it.
- Garlic: Fresh minced garlic for warm, aromatic punch—use plump cloves for bold flavor.
- Chicken Broth: Low-sodium broth keeps it moist—base of the gumbo; homemade adds extra richness.
- Okra: Frozen or fresh, sliced—thickens and adds texture; optional but traditional.
- Flour and Oil: All-purpose flour and vegetable oil for the roux—creates that signature gumbo thickness and flavor.
- Cajun Seasoning: Store-bought or homemade (paprika, cayenne, thyme)—brings the Creole heat and soul.
Variations and Substitutions
- Protein Swap: Use shrimp or turkey sausage—shrimp adds in the last 30 minutes, turkey lightens it up.
- Roux Options: Skip stovetop roux and use a dry roux (toasted flour) or store-bought—saves time but less depth.
- Veggie Variations: Swap okra for filé powder (add at the end)—thickens differently; add tomatoes for a Creole twist.
- Broth Alternatives: Use seafood stock or beef broth—seafood pairs with shrimp, beef adds richness.
- Spice Substitutes: Replace Cajun seasoning with Old Bay or make your own—adjust heat with cayenne or hot sauce.
- Low-Carb Option: Serve over cauliflower rice—keeps the gumbo vibe without the carbs.
- Gluten-Free: Use cornstarch or gluten-free flour for the roux—check sausage and broth labels too.
- Meatless Twist: Skip meat, double veggies, and use veggie broth—still hearty with mushrooms or beans.
- Heat Boost: Add extra cayenne, hot sauce, or jalapeños—tailor the spice to your taste.
- Grain Swap: Serve over quinoa or grits—quinoa adds nutrition, grits bring Southern flair.
Storage Options
- Refrigerator: Store leftovers (without rice) in an airtight container in the fridge for up to 4 days—reheat with a splash of broth.
- Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating; rice separately.
- Make-Ahead: Prep ingredients the night before—store in the fridge and assemble in the crockpot in the morning.
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