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Slow Cooker Chicken and Sausage Gumbo

This hearty gumbo is made effortlessly in the crockpot, combining tender chicken thighs, smoky sausage, bell peppers, and okra in a rich, flavorful broth. The slow cooking process develops deep smoky and spicy notes, resulting in a thick, comforting dish with a rich, slightly slimy texture from the okra. It’s a hands-off recipe that captures the soulful essence of Southern gumbo with minimal fuss.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Southern
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 pcs bone-in, skin-on chicken thighs preferably skin-on for more flavor
  • 14 oz smoked Andouille sausage sliced into rounds
  • 3 red bell peppers diced
  • 2 cloves garlic minced
  • 1 cup chicken broth can use homemade or store-bought
  • 1 cup okra sliced into rounds
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp file powder optional, added at the end
  • to taste salt and pepper for seasoning

Equipment

  • Large crockpot
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Prepare your ingredients by chopping the chicken thighs into bite-sized pieces, slicing the sausage into rounds, dicing the bell peppers, and mincing the garlic. Keep everything within easy reach for smooth assembly.
  2. Add the chicken, sausage, diced peppers, minced garlic, paprika, thyme, and cayenne to the crockpot, layering the ingredients evenly. Pour in the chicken broth until the ingredients are just covered, then give everything a gentle stir to combine.
  3. Cover the crockpot and set it to low. Let it cook for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender and juicy. During this time, the house will fill with smoky, spicy aromas.
  4. After 6 hours, check that the chicken is tender and easily shreddable. If it needs more time, continue cooking until it reaches that perfect softness.
  5. About 30 minutes before serving, stir in the sliced okra. Cover and cook until the okra is soft and the broth has thickened slightly, creating a hearty, slightly slimy texture characteristic of authentic gumbo.
  6. Once the okra is tender and the flavors are well combined, stir in the file powder, if using, to add a subtle earthy flavor. Taste the broth and adjust salt and pepper as needed.
  7. Serve the gumbo hot, ladled into bowls, with optional garnishes like chopped green onions or a dash of hot sauce. Enjoy the comforting, smoky flavors with a side of rice or crusty bread.