Description
A cozy and hearty gumbo that blends spicy sausages and aromatic vegetables, perfect for family gatherings and chilly evenings.
Ingredients
Scale
- 1/2 cup oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 smoked sausage link, sliced
- 1 andouille sausage link, sliced
- 8 oz tasso, chopped
- 1 pound chicken breast, cubed
- 1 pound chicken thighs, bone-in, skinless
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Creole seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 cups chicken broth
- 4 bay leaves
- 3 green onions, chopped
- 1/4 cup parsley, chopped
Instructions
- Make your roux: In a large skillet, heat the oil over medium heat and gradually whisk in the flour. Keep stirring until your mixture turns the color of milk chocolate, about 15-20 minutes.
- Sauté the Trinity: Add the diced onion, bell peppers, and celery to the roux. Cook for 4-5 minutes, then stir in the minced garlic for an additional minute.
- Add the sliced smoked and andouille sausages along with the chopped tasso. Stir for about 3-5 minutes to infuse the flavors.
- Transfer the roux and sausage mix into your Crock Pot, then add the cubed chicken breasts and thighs on top.
- Season evenly with the onion powder, garlic powder, Creole seasoning, salt, and black pepper. Pour in the chicken broth, add bay leaves, and gently stir.
- Slow cook on low for about 8 hours or high for 6 hours until the chicken is tender and flavors meld properly.
Notes
Serve garnished with chopped green onions and parsley. Pair with warm bread or cornbread.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg