Description
A flavorful Slow Cooker Gumbo featuring tender chicken thighs, spicy andouille sausage, and the classic Cajun 'Holy Trinity' vegetables simmered in a rich, spicy broth thickened with cornstarch. Perfectly spiced and hearty, this gumbo is an easy, comforting meal ideal for any occasion.
Ingredients
Scale
Proteins
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 pound andouille sausage sliced into ½-inch pieces
Vegetables & Aromatics
- 1 medium yellow onion diced
- 1 medium green bell pepper seeded and diced
- 3 celery stalks chopped
- 3 teaspoons garlic minced
- 15 ounces fire roasted diced tomatoes
Spices & Seasonings
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 tablespoon cajun seasoning
- ½ teaspoon cayenne pepper
- 2 bay leaves
Liquids & Thickeners
- 4 cups low-sodium chicken broth
- ¼ cup cornstarch
Instructions
- Add Ingredients to Slow Cooker: Place the chicken thighs, andouille sausage, diced onion, bell pepper, celery, garlic, fire roasted diced tomatoes, black pepper, paprika, onion powder, cajun seasoning, cayenne pepper, and chicken broth into the slow cooker. Stir well to combine the ingredients evenly. Place the bay leaves on top without stirring them in.
- Cook the Gumbo: Cover the slow cooker and cook on high for 2 hours and 20 minutes or on low for 6 hours. This slow simmer will allow the flavors to meld and the chicken to become tender.
- Thicken the Gumbo: Carefully remove the bay leaves from the gumbo. Then, scoop out ½ cup of the chicken broth and whisk it together with the ¼ cup cornstarch until smooth. Stir this mixture back into the gumbo to thicken the sauce. Continue cooking for another 15 minutes until the gumbo reaches your desired thickness.
- Serve: Ladle the gumbo over cooked rice and garnish with fresh parsley if desired. Serve warm for a comforting and hearty meal.
Notes
- The "Holy Trinity" of Cajun cooking—onion, bell pepper, and celery—adds authentic Gulf Coast flavor to your gumbo.
- Andouille sausage and Cajun seasoning can be quite salty; taste your gumbo before adding any additional salt.
- Adjust the level of spiciness by increasing or decreasing the cayenne pepper or adding hot sauce to suit your preference.
- Leftover gumbo can be refrigerated for up to 2 days or frozen for up to 3 months for convenient future meals.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
