Description
This Slow Cooker Gumbo is a hearty, flavorful dish combining tender chicken thighs, spicy andouille sausage, and the classic 'Holy Trinity' of onion, bell pepper, and celery. Cooked low and slow with Cajun spices, fire-roasted tomatoes, and thickened to perfection, this gumbo delivers authentic Gulf Coast flavor with minimal effort. Perfect served over rice for a comforting main course.
Ingredients
Scale
Meat and Vegetables
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 pound andouille sausage sliced into ½-inch pieces
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 3 celery stalks chopped
- 3 teaspoon garlic minced
Canned and Spices
- 15 ounces fire roasted diced tomatoes
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon cajun seasoning
- ½ teaspoon cayenne pepper
- 2 bay leaves
Liquids and Thickeners
- 4 cups low-sodium chicken broth
- ¼ cup cornstarch
Instructions
- Combine Ingredients: Add all ingredients to the slow cooker except the bay leaves and cornstarch. Stir until well combined and place the bay leaves on top.
- Cook the Gumbo: Cover and cook on high for 3½ hours or on low for 6 hours, until the chicken is tender and the flavors have melded together.
- Thicken the Gumbo: Remove the bay leaves and scoop out ½ cup of broth from the slow cooker. Mix this broth with the cornstarch until smooth, then pour the mixture back into the gumbo. Stir well to combine.
- Final Cooking: Continue cooking the gumbo for an additional 15 minutes, or until the sauce has thickened to your desired consistency.
- Serve: Serve the gumbo hot over cooked rice and garnish with fresh parsley if desired.
Notes
- The 'Holy Trinity' of onion, bell pepper, and celery provides an authentic Gulf Coast flavor base.
- Andouille sausage and Cajun seasoning can be salty, so taste before adding extra salt to the gumbo.
- Adjust the heat level by adding more cayenne pepper or hot sauce for spiciness, or reduce the cayenne to keep it mild.
- Leftovers can be stored in the refrigerator for up to 2 days or frozen for up to 3 months for convenient future meals.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups gumbo with rice)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
