Slow Cooker Gumbo

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 669kcal

Ingredients

Gumbo

  • 1/2 cup White rice rinsed
  • 1/4 cup Vegetable oil
  • 1/4 cup All-purpose flour
  • 1 cup Onion diced
  • 1/2 cup Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 6 oz Boneless chicken thighs diced
  • 2 oz Andouille sausage sliced
  • 7 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper (adjust to taste)
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste
  • 2 Scallions sliced (for garnish)

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prepare the white rice according to package directions. Fluff with a fork and cover to keep warm.
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to create a roux. Cook until it turns deep brown, stirring frequently to prevent burning.
  • Add the onion, green bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes, until softened.
  • Stir in the diced chicken thighs and sliced andouille sausage. Cook until browned on all sides.
  • Add the diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir well.
  • Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Cook chicken to an internal temperature of 165°F (74°C).
  • Discard the bay leaf.
  • Serve the gumbo with rice. Garnish with sliced scallions. Enjoy with a glass of cold coconut water.

Nutrition

Calories: 669kcal | Carbohydrates: 82g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 2095mg | Potassium: 1780mg | Fiber: 9g | Sugar: 19g | Vitamin A: 866IU | Vitamin C: 59mg | Calcium: 220mg | Iron: 6mg

Slow Cooker Gumbo

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 669 kcal

Ingredients
 
 

Gumbo

  • 1/2 cup White rice rinsed
  • 1/4 cup Vegetable oil
  • 1/4 cup All-purpose flour
  • 1 cup Onion diced
  • 1/2 cup Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 6 oz Boneless chicken thighs diced
  • 2 oz Andouille sausage sliced
  • 7 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne pepper (adjust to taste)
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste
  • 2 Scallions sliced (for garnish)

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prepare the white rice according to package directions. Fluff with a fork and cover to keep warm.
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to create a roux. Cook until it turns deep brown, stirring frequently to prevent burning.
  • Add the onion, green bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes, until softened.
  • Stir in the diced chicken thighs and sliced andouille sausage. Cook until browned on all sides.
  • Add the diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir well.
  • Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Cook chicken to an internal temperature of 165°F (74°C).
  • Discard the bay leaf.
  • Serve the gumbo with rice. Garnish with sliced scallions. Enjoy with a glass of cold coconut water.

Nutrition

Calories: 669kcalCarbohydrates: 82gProtein: 31gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 115mgSodium: 2095mgPotassium: 1780mgFiber: 9gSugar: 19gVitamin A: 866IUVitamin C: 59mgCalcium: 220mgIron: 6mg
Tried this recipe?Let us know how it was!