So, funny thing, pretty much the only reason why I made this was because I had celery in my fridge and I didn’t want it to go to waste. That always happens when I buy celery. I use a few a few stalks and then the rest gets thrown out. I was determined not to let that happen again. So, I knew I wanted to make something in my slow cooker but wasn’t sure what and then came across this recipe in my favorite slow cooker cookbook.
What was even better, this is one of my favorite types of slow cooker recipes – throw it in there and let it cook. I know that doesn’t sound to proper considering we are talking about food, but, I will assume that you know what I mean. In my slow cooker I added in chicken, andouille sausage, okra, green bell pepper, celery, onion, cayenne pepper, salt, can of diced tomatoes, and chicken broth. Now, it may look like there isn’t enough liquid in there….
But, after cooking on low for about 4 hours there was more than enough liquid. One thing I didn’t do that the recipe called for was adding a cornstarch-water mixture after 3 hours to thicken the liquid. I find that I am not too keen on thickening the liquid because it tends to look congealed after refrigerating it. Granted, all is well once it is warmed up, but, since I am cool with the thinner liquid I stick with that. One more thing, this was delicious, but, if you don’t like spice, I suggest using less cayenne pepper. To go along with the gumbo I made white rice and it’s the perfect accompaniment to soak up all the juices.
Slow Cooker Chicken and Sausage Gumbo
Ingredients:
1 1/2 lbs. boneless chicken thighs, cut into 1 1/2-inch pieces
1/4 lb. andouille sausage, cut into 1-inch pieces
1/2 pound okra, sliced into 1/2-inch pieces
1 green bell pepper, chopped
3 celery stacks, chopped
1 yellow onion, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 14.5 ounce can diced tomatoes
2 cups chicken broth
1/4 cup cornstarch
White rice, for serving (optional)
Directions
In a slow cooker combine the chicken, sausage, okra, pepper, celery, onion, cayenne pepper and salt. Add the diced tomatoes, along with their juices, and the chicken broth and give everything a few good stirs to combine. Cover and cook on high for 3 hours.
In a small bowl, whisk the cornstarch along with 1/4 cup water. Stir into the gumbo to thicken it, cover and continue cooking for an additional hour or until the chicken is cooked through. Season with salt and pepper if necessary. Serve with white rice.
Recipe from Slow Cooker Family Favorites
Bead Yarn & Spatula 