Slow Cooker Chicken and Sausage Gumbo

Very good recipe… I threw in a can of Rotel tomatoes with habanero peppers as it needs a Lil more perk up in it… and added shrimp the last hour of cooking.

Followed the recipe, except for the okra. Left that out. Was very good. Everyone loved it. Thank you for sharing this wonderful recipe. Tracey

Excellent!! I changed it up a bit according to what I had in my house. I used chicken broth instead of water, 4 chicken thighs uncooked instead of cubed chicken, red pepper instead of green, Andouille sausage instead of smoked and only 1/8 tsp of cayenne. Cooked for 7 hours on low. One of our new favorites! Thank you!!

Yummy

Absolutely delicious!! Like several other posters, I sautéed the vegetables before adding. I also used half chicken broth and half water for the liquid.

This was sooo good. I took other suggestions and used butter for the roux and it came out just right. I also used beef stock instead of water.

Waaaaay too much water! I doubled the recipe and didn’t even double the water amount (5 cups instead of 6 since I noticed it seemed like too much) and it’s still waaay too watery, much more of a soup than a stew >:(

It turned out great. Next time it will be a little spicier. I decided to use chicken broth instead of water and it’s turned out great.

Made it tonight and have been sneaking a taste. It’s wonderful and easy. Can’t wait till it’s done tomorrow.

I added shrimp, crawfish and crab legs the last hour of cooking

This was worth the prep time and wait! I can’t believe how authentic it tasted… So close to the Gumbos we had in New Orleans! I made a few changes based on what I had on hand and to give more depth of flavour: I didn’t have celery but added a medium shallot, two bay leaves and a few whole allspice ‘seeds’; and about an hour before it was done I added a generous handful of fresh shrimp (8-10 might have sneaked one or two before serving??)… Wowzers!!! Can’t believe I made this myself. Think the secret is in getting the roux cooked just right, to get the rich deep colour and flavour… Also tastes better the next day, as flavours have had a chance to intensify. By the way I didn’t use any salt in this recipe. The sausage was salty enough.

I had never made gumbo in a slow cooker so I thought I’d give it a try. I would actually give this two and a half stars; it’s not bad, but it’s only half good. It didn’t have that true Cajun gumbo taste. Being a Cajun and taught to cook at an early age by my momma with her strong French accent , gumbo isn’t gumbo unless you make a really good roux, and you can’t make a really good roux in 3 minutes! Also, not enough chicken in recipe. I’ll keep making gumbo the old-fashioned Cajun way and use my slow cooker for other recipes.

Awesome authentic gumbo recipe! Finally a recipe with loads of okra, it’s not gumbo without what gives it it’s name, and NO tomatoes! I’ve been doing gumbo in a slow cooker for ages and it’s just as great as the traditional way. My only changes are to nix the cayenne for file…Don’t forget the file powder just before serving…we always do our own individually since it’s loved in varying degrees.

This was very good. It was nice to not have to ‘babysit’ the pot like with a regular gumbo. I was able to throw it together before a party and still enjoy the gathering. I did brown the ingredients before adding to the slow cooker. I also upped the spice with Tony’s and jalapeños.

I make this every year for Fat Tuesday! I have made no changes to the recipe – I do not cook the chicken first, I cube it and throw it in the slow cooker. I do add a bit of creole seasoning and always serve over white rice! This dish is a hit no matter who I serve it to. It tends to be on the spicy side, but we love that!

I made this for our “Cajun Christmas Potluck” at work. This was also my first time making gumbo. It was easy enough to adapt to prep the night before so that I could throw it in the slow cooker in the morning before work. I put the chicken in uncooked so it cooked in the sauce to absorb the flavor. I used chciken stock instead of the water and used frozen cut okra in place of fresh because that’s all that I could find. Also, I subbed butter in place of the oil to make the roux (I don’t feel that oil & flour could make a decent roux). This went over very well at work and was disappointed that there was none leftover to take home to my husband to try it. Definitely gonna make again!

Made this using chicken breast, chicken sausage and a cajun seasoning blend. Also made the roux fat free by baking a half cup of flour in a 400 degree oven in a cast iron skillet for 40 min stirring frequently until it is a even medium tan color. Mixed flour with a half cup water plus a few tablespoons until a paste forms and added to crockpot. Results were delicious and everyone wanted seconds.

But my family did not. I used a local Cajun sausage which did not hold together in “coins”

I had fresh okra from the farmer’s market and most of the other ingredients for gumbo, so I decided to try this recipe! Of course I can’t stick exactly to a recipe, so here’s how I varied a bit… I used homemade turkey stock instead of water, I used about 1/3 bacon drippings, 1/3 butter, and the rest veg. oil, I sauteed the sausage and veggies in the oil to get a little bit of brown on them and cook out some of the fat in the sausage, and I don’t like it spicy so I omitted the cayenne. I also cooked it on high for 3 hours in the crock pot. I poured it over rice, and it’s delicious.

I am a west coast transplant to the deep south, and this is a easy standard receipe that even my southern roots family loves!

This recipe was supper easy and tasted delicious. Yummy, yummy, yummy!