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Slow-Cooker Chicken and Sausage Gumbo
Slow-Cooker Chicken and Sausage Gumbo
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Prep Time:
35 minutes
Total Time:
4 hours 35 minutes
Savory chicken and sausage gumbo simmered in rich Progresso® broth, served over fluffy rice. A taste of Cajun comfort, slow-cooked to perfection.
Ingredients:
  • 2 teaspoons peanut oil
  • 2 lb boneless skinless chicken thighs
  • 1/2 cup peanut oil
  • 2 packages (8 oz each) prechopped onion, celery and bell pepper
  • 4 cloves garlic, finely chopped
  • 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups frozen cut okra, thawed
  • 1 lb andouille sausage, cut into 1/2 -inch slices
  • 2 teaspoons Creole seasoning
  • 2 dried bay leaves
  • 5 cups hot cooked rice
  • Red pepper sauce, if desired
  • Sliced green onions, if desired
Instructions:
  • Grease a 5- to 6-quart slow cooker with cooking spray. In a Dutch oven, warm 2 teaspoons of oil over medium-high heat. Season chicken with salt and pepper, then sear in the hot oil until both sides are golden brown. Set the chicken aside. Discard any excess oil from the Dutch oven, then heat 1/2 cup of oil over medium-high heat. Gradually whisk in flour and cook for 6 to 8 minutes until the mixture darkens to a chocolate color. Lower the heat to medium, add in the onion mixture and garlic, and cook for an additional 3 minutes. Transfer this mixture to the slow cooker and add broth, okra, sausage, Creole seasoning, and bay leaves. Finally, add the seared chicken back into the slow cooker and stir everything together.
  • Cover and let cook on Low heat setting for 4 hours. Once done, take the chicken out of the slow cooker onto a plate and shred it using 2 forks. Remove bay leaves and return the shredded chicken to the slow cooker. Serve the gumbo over rice in bowls and top with pepper sauce and green onions for an extra touch.

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