Ingredients for Crock Pot Chicken And Sausage Gumbo
- 1/2 cup all-purpose flour
- Cooking Oil
- 6 cups water
- Andouille Sausages
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup sliced okra
- 1 medium onion, chopped
- Green Pepper
- 2 stalks celery, chopped
- Garlic Cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Cooked Rice
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How to Make Crock Pot Chicken And Sausage Gumbo
- **Make the Roux:** In a heavy 2-quart saucepan, whisk together 1/2 cup all-purpose flour and 1/2 cup vegetable oil until smooth.
- Cook over medium-high heat for 5 minutes, stirring constantly with a whisk.
- Reduce heat to medium. Cook and stir constantly for 15-20 minutes, or until the roux is a dark, reddish-brown color. (Patience is key here! The color will deepen significantly in the last few minutes.)
- Remove from heat and let the roux cool completely.
- Pour 6 cups of water into your slow cooker.
- Whisk in the cooled roux until smooth.
- Add 1 pound Andouille sausage, sliced; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup sliced okra; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; and 1/4 teaspoon cayenne pepper (optional).
- Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the flavors have melded.
- Skim off any excess fat from the surface.
- Serve hot over cooked rice. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
35g
Carbs
13g
