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Cozy crock pot chicken and sausage gumbo served in a bowl

Cozy Chicken and Sausage Gumbo

A hearty gumbo featuring chicken, smoked sausage, and a blend of spices, perfect for chilly evenings and gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Cajun
Calories: 402
Ingredients Method Notes

Ingredients
  

For the Roux and Vegetables
  • 1/2 cup oil For making the roux.
  • 1/2 cup all-purpose flour For making the roux.
  • 1 large onion (diced) Provides flavor base.
  • 1 large green bell pepper (diced) Adds color and flavor.
  • 1 large red bell pepper (diced) Adds color and flavor.
  • 1 stalk celery (diced) Adds flavor and texture.
  • 3 cloves garlic (minced) For aromatic flavor.
For the Proteins
  • 1 link smoked sausage (sliced) Adds smokiness.
  • 1 link andouille sausage (sliced) Spicy and flavorful.
  • 8 oz tasso (chopped) A spicy cured meat.
  • 1 pound chicken breast (1" cubes) For hearty protein.
  • 1 pound chicken thighs (bone-in, skinless) Adds flavor and richness.
Spices and Seasonings
  • 1 tablespoon onion powder For enhanced onion flavor.
  • 1 tablespoon garlic powder For enhanced garlic flavor.
  • 1 tablespoon Creole seasoning Adds traditional spice.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Broth
  • 5 cups chicken broth Base liquid for gumbo.
  • 4 leaves bay leaves For flavor infusion.
Garnish
  • 3 whole green onions (chopped) Used as garnish.
  • 1/4 cup parsley (chopped) Used as garnish.

Method
 

Preparation
  1. In a large skillet, heat the oil over medium heat and gradually whisk in the flour to make a roux. Cook for 15-20 minutes until it turns the color of milk chocolate, stirring frequently to avoid burning.
  2. Add the diced onion, bell peppers, and celery to the roux, cooking for 4-5 minutes until they soften. Stir in the minced garlic, and let the flavor bloom.
Combine and Cook
  1. Incorporate the sliced smoked sausage, andouille sausage, and chopped tasso into the mix, cooking for another 3-5 minutes to allow the smoky flavors to develop.
  2. Transfer the mixture into a Crock Pot and add the cubed chicken.
  3. Sprinkle onion powder, garlic powder, Creole seasoning, salt, and black pepper over the top. Pour in the chicken broth, add bay leaves, and stir gently to combine the ingredients.
  4. Cover and set the Crock Pot to low for 8 hours or high for 6 hours until the chicken is tender and falls apart easily.

Notes

Pair your gumbo with warm, crusty bread for a satisfying meal that balances the flavors beautifully. Adjust the seasoning before serving for personal preference.