Slow Cooker Gumbo

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Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 2
Calories: 672kcal

Ingredients

Rice

  • ½ cup Brown rice rinsed
  • Water

Slow Cooker Gumbo

  • ¼ cup Vegetable oil
  • ¼ cup All-purpose flour
  • 1 cup Onion diced
  • ½ 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
  • ½ tsp Dried oregano
  • ½ tsp Paprika
  • ¼ tsp Cayenne pepper to taste
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste

Garnish

  • 2 Scallions sliced

Coconut water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Heat the vegetable oil in a skillet over medium heat. Add the flour and cook, stirring constantly, until a deep brown roux forms.
  • Add the onion, green bell pepper, celery, and garlic to the roux and cook until softened.
  • Transfer the roux mixture to a slow cooker. Add the chicken thighs, andouille sausage, diced tomato, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir to combine.
  • Cook for 3 - 5 hours on high or 6 - 8 hours on low.
  • Cook the rice according to package directions using water. Fluff with a fork and keep warm.
  • Remove and discard the bay leaf.
  • Serve the gumbo with rice and garnish with scallions. Serve with coconut water.

Nutrition

Calories: 672kcal | Carbohydrates: 81g | Protein: 32g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 2095mg | Potassium: 1854mg | Fiber: 10g | Sugar: 19g | Vitamin A: 866IU | Vitamin C: 59mg | Calcium: 223mg | Iron: 7mg

Slow Cooker Gumbo

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Servings 2
Calories 672 kcal

Ingredients
 
 

Rice

  • ½ cup Brown rice rinsed
  • Water

Slow Cooker Gumbo

  • ¼ cup Vegetable oil
  • ¼ cup All-purpose flour
  • 1 cup Onion diced
  • ½ 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
  • ½ tsp Dried oregano
  • ½ tsp Paprika
  • ¼ tsp Cayenne pepper to taste
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste

Garnish

  • 2 Scallions sliced

Coconut water

  • 24 oz Coconut water cold

Instructions
 

  • Prep all ingredients per the instructions above.
  • Heat the vegetable oil in a skillet over medium heat. Add the flour and cook, stirring constantly, until a deep brown roux forms.
  • Add the onion, green bell pepper, celery, and garlic to the roux and cook until softened.
  • Transfer the roux mixture to a slow cooker. Add the chicken thighs, andouille sausage, diced tomato, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir to combine.
  • Cook for 3 - 5 hours on high or 6 - 8 hours on low.
  • Cook the rice according to package directions using water. Fluff with a fork and keep warm.
  • Remove and discard the bay leaf.
  • Serve the gumbo with rice and garnish with scallions. Serve with coconut water.

Nutrition

Calories: 672kcalCarbohydrates: 81gProtein: 32gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 115mgSodium: 2095mgPotassium: 1854mgFiber: 10gSugar: 19gVitamin A: 866IUVitamin C: 59mgCalcium: 223mgIron: 7mg
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