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Chicken & Sausage Gumbo (Slow Cooker)

Here's how you make Chicken & Sausage Gumbo (Slow Cooker)
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  • Servings: 7
  • Prep: 15m
  • Cook: 4-5h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • Flour Dredge
  • 4 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 4 tablespoons shortening (or vegetable oil)
  • 2 1/4 pounds bone-in skin-on chicken thighs (6 thighs, I cut in half or may use boneless and cube)
  • 4 links (16 ounces) Italian sausage (sliced, I use Italian Hot)
  • 2 cups yellow onions, sliced
  • 3 ribs celery, sliced
  • 1 sweet red pepper, sliced
  • 1 sweet yellow pepper, sliced
  • 1 sweet orange pepper, sliced (may sub with red or yellow)
  • 3 cloves garlic minced (or to taste)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 freshly ground black pepper (or to taste)
  • 1 tablespoon paprika
  • 1/4 teaspoon dried thyme (or to taste)
  • 1 to 2 teaspoons Creole Seasoning (or to taste)
  • 2 bay leaves
  • 1 can (28 ounce) plum tomatoes (or diced tomatoes)
  • 1/2 cup dry white wine (may sub with chicken broth)
  • 1/2 cup chicken broth
  • 3 tablespoons tomato paste
  • 1 to 2 teaspoons Worcestershire Sauce (or to taste)
  • 1 tablespoon fresh Italian parsley, chopped (optional)
  • 3 tablespoons granulated sugar (optional)
  • 1 cup okra, sliced (frozen, I rarely add the orka)
  • 1/4 cup fresh parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In large pan simmer sausage links until about half done, remove, cool and slice into bite size pieces.

  • Step 2: Prepare flour dredge (for ease of cleanup use plastic bag) mix throughly.

  • Step 3: Prepare chicken pieces (I season chicken pieces before dredging)

  • Step 4: In large pan over medium high using half the shortening brown dredged chicken pieces, in batches if necessary, transfer chicken and sausage to Slow Cooker.

  • Step 5: Add 1/2 cup wine or chicken broth whisk and stir to get all the browned bits, add to Slow Cooker.

  • Step 6: Add the rest of the shortening to pan on medium heat saute onions, celery, peppers, garlic, salt, pepper, paprika, thyme, creole seasoning, bay leaves, stiring until vegetables are softened.

  • Step 7: Stir in tomatoes, chicken broth, tomato paste, Worcestershire Sauce,Italian parsley and sugar if using, simmer several minutes to blend, transfer to Slow Cooker.

  • Step 8: Slow Cooker temperatures vary (I cook mine on low for about 4 hours) cook until chicken is done.

  • Step 9: Stir in okra, cover, cook on high until heated through, about 15 minutes.

  • Step 10: Discard bay leaves, sprinkle with freshly snipped parsley and serve.

We hope you enjoy this recipe!

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