Description
This Slow Cooker Gumbo is a hearty and flavorful dish featuring tender chicken thighs, spicy andouille sausage, and the classic 'Holy Trinity' of vegetables – onion, bell pepper, and celery. Simmered with Cajun seasonings and fire-roasted tomatoes, it offers authentic Gulf Coast flavor with the convenience of slow cooking. Thickened with cornstarch for a perfect stew consistency and served over rice, this gumbo is a comforting main course perfect for any occasion.
Ingredients
Scale
Meat
- 1 pound boneless skinless chicken thighs cut into 1-inch pieces
- 1 pound andouille sausage sliced into ½-inch pieces
Vegetables and Aromatics
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 3 celery stalks chopped
- 3 teaspoon garlic minced
Liquids and Canned Goods
- 15 ounces fire roasted diced tomatoes
- 4 cups low-sodium chicken broth
Spices and Seasonings
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon Cajun seasoning
- ½ teaspoon cayenne pepper
- 2 bay leaves
Thickening Agent
- ¼ cup cornstarch
Instructions
- Combine Ingredients: Add chicken thighs, andouille sausage, diced onion, bell pepper, celery, garlic, fire roasted diced tomatoes, black pepper, paprika, onion powder, Cajun seasoning, cayenne pepper, and low-sodium chicken broth into the slow cooker. Stir everything until well combined, then place the bay leaves on top.
- Cook the Gumbo: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours until the chicken is tender and flavors are well blended.
- Thicken the Gumbo: Carefully remove and discard the bay leaves. Scoop out ½ cup of the gumbo broth into a bowl and whisk in the cornstarch until smooth. Pour this mixture back into the slow cooker and stir well. Continue cooking on low for an additional 15 minutes or until the gumbo sauce has thickened.
- Serve: Serve the gumbo hot over cooked rice. Garnish with fresh parsley if desired for added color and flavor.
Notes
- The 'Holy Trinity' of onion, bell pepper, and celery gives this gumbo its authentic Gulf Coast flavor.
- Andouille sausage and Cajun seasoning can be salty, so taste before adding extra salt to the gumbo.
- Adjust the heat level by increasing or decreasing cayenne pepper or adding hot sauce based on your preference.
- Leftovers can be stored in the refrigerator for up to 2 days or frozen for up to 3 months for convenient future meals.
- Serve the gumbo over steamed white rice or brown rice for a wholesome meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
