Chicken and sausage gumbo is a deeply savory Louisiana classic. This slow-cooker version combines tender chicken thighs, smoky andouille, okra, the aromatic trinity, and a carefully browned roux for a rich, warming meal.
Prep: 30 min · Cook: 7 hr · Total: 7 hr 30 min
Slow Cooker Chicken and Sausage Gumbo
Ingredients
Instructions
- Season the chicken with ½ teaspoon salt and the black pepper. Heat 1 tablespoon oil in a skillet over medium-high heat and brown the chicken for 5 to 6 minutes. Transfer to a 6-quart slow cooker.
- Brown the sausage in the same skillet for 3 to 4 minutes, then add it to the cooker.
- Reduce the heat to medium. Add the remaining oil and whisk in the flour. Cook, stirring constantly, until the roux is the color of milk chocolate, 12 to 18 minutes. Do not leave it unattended.
- Stir the onion, bell pepper, and celery into the roux and cook for 4 minutes. Add the garlic for 30 seconds.
- Gradually whisk in 2 cups warm broth until smooth. Pour the mixture into the slow cooker, then add the remaining broth, tomatoes, okra, bay leaves, thyme, paprika, cayenne, Worcestershire, and ½ teaspoon salt.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and the flavors have blended.
- Discard the bay leaves. Taste and adjust salt and cayenne. Stir in half the parsley and scallions; serve over rice with the remaining herbs and hot sauce.
Estimated per serving: 510 calories · Protein 29 g · Fat 35 g · Carbs 22 g · Fiber 4 g · Sodium 1,040 mg
Why This Recipe Works
- Brown roux: supplies gumbo's signature toasted, nutty depth.
- Andouille: adds smoke, spice, and savory richness.
- The trinity: onion, bell pepper, and celery form the Louisiana flavor base.
- Okra: contributes earthy flavor and natural body.
Making a Good Roux
The roux is the most important step. Keep the heat moderate and stir continuously, reaching into the corners of the pan. If you see black specks or smell anything acrid, discard it and begin again; a burnt roux cannot be repaired.
Helpful Tips
- Warm the broth so the roux stays smooth when liquid is added.
- Use boneless thighs because they remain juicy during long cooking.
- Brown the sausage to deepen its smoky flavor.
- Add salt gradually because andouille and broth can be salty.
Variations
- Shrimp: stir in peeled shrimp during the last 15 minutes.
- Milder: substitute kielbasa and omit cayenne.
- No okra: omit it and finish with filé powder at the table.
- Turkey: replace chicken with leftover cooked turkey, added during the last hour.
Serving Suggestions
Ladle gumbo around a scoop of steamed white rice. Serve with hot sauce, scallions, parsley, cornbread, or potato salad.
Storage and Reheating
Refrigerate for up to 4 days or freeze without rice for up to 3 months. Reheat gently on the stove and add broth if the gumbo becomes too thick.
Frequently Asked Questions
What is gumbo?
Gumbo is a Louisiana stew built from a seasoned stock, aromatic vegetables, and meat or seafood, often thickened with roux, okra, or filé powder.
How dark should the roux be?
For this gumbo, cook it to a milk-chocolate brown. A darker roux adds deeper flavor but must be stirred constantly to avoid burning.
Can I use frozen okra?
Yes. Add frozen sliced okra directly to the slow cooker without thawing.
Is andouille sausage spicy?
Andouille is smoky and moderately spicy. Use kielbasa or another smoked sausage for a milder gumbo.
Can I make gumbo without tomatoes?
Yes. Tomatoes are optional; omit them and add an extra cup of chicken broth.
How long does gumbo keep?
Refrigerate it for up to four days or freeze it without rice for up to three months.
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Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.