Slow Cooker Gumbo
Slow Cooker Gumbo is a “set it and forget it” stew made with chicken, sausage, vegetables, and Cajun spices. It's satisfying, rich, and so flavorful.
Servings: 6
Calories: 417kcal
Ingredients
- 1 pound boneless, skinless chicken thighs cut into1-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
- 15 ounces fire roasted diced tomatoes
- 3 teaspoon garlic minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon cajun seasoning
- ½ teaspoon cayenne pepper
- 4 cups low-sodium chicken broth
- 2 bay leaves
- ¼ cup cornstarch
Instructions
- Add all ingredients to the slow cooker except bay leaves and cornstarch. Stir until well combined and add bay leaves on top.
- Cover and cook on high for 2⅓-3½ hours or low for 4-6 hours.
- Remove the bay leaves and ½ cup of broth. Mix the broth with cornstarch and pour it into the gumbo. Stir until well combined. Continue to cook for 15 minutes or until the sauce thickens.
- Serve over rice and garnish with fresh parsley.
Notes
- The "Holy Trinity”: Onion, bell pepper, and celery give this gumbo authentic Gulf Coast flavor.
- Andouille and Cajun seasoning can be salty, so taste before adding extra salt.
- Adjust the heat to your preference. Use more cayenne or add hot sauce if you like it spicy, or go mild with less spice.
- Leftovers stay fresh in the fridge for a couple of days, or freeze up to three months for easy future meals.
Nutrition
Calories: 417kcal | Carbohydrates: 16g | Protein: 33g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 844mg | Potassium: 692mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1089IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 3mg