Easy Chicken Gumbo Recipe Slow Cooker

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SLOW COOKER CHICKEN AND SAUSAGE GUMBO



Slow Cooker Chicken and Sausage Gumbo image

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Provided by learntosink

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 6h40m

Yield 6

Number Of Ingredients 13

⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

  • Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
  • Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
  • Pour water into a slow cooker.
  • Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
  • Cover and cook on Low for 6 to 7 hours.
  • Skim off fat with a spoon.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g

SLOW COOKER CHICKEN GUMBO



Slow Cooker Chicken Gumbo image

This great-tasting chicken and sausage gumbo recipe is made in the slow cooker with okra, smoked sausage, bell pepper, celery, and other seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch     Side Dish     Soup

Time 8h25m

Yield 6

Number Of Ingredients 13

1/3 cup all-purpose flour
1/3 cup cooking oil (a neutral-flavor oil, such as corn oil or canola)
3 cups chicken broth
12 to 16 ounces smoked sausage (spicy sausage, such as andouille ), sliced about 1/2-inch thick
2 to 3 cups diced cooked chicken
1 1/2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
Dash of salt, to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper

Steps:

  • In a heavy 2-quart saucepan stir together flour and oil until smooth.
  • Cook over medium-high heat for 4 minutes, stirring constantly.
  • Reduce heat to medium.
  • Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.
  • Let the roux cool.
  • Add chicken broth to a 3 1/2- to 6-quart slow cooker. Stir in the roux.
  • Add sausage, chicken, okra , onion, green pepper, celery, garlic, salt, pepper, and red pepper.
  • Cover and cook on low for 7 to 9 hours, or on high for 4 to 5 hours.
  • Skim off fat. Serve and enjoy.

Nutrition Facts : Calories 555 kcal, Carbohydrate 14 g, Cholesterol 112 mg, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, Sodium 1248 mg, Sugar 5 g, Fat 43 g, ServingSize 6 servings, UnsaturatedFat 0 g

SLOW COOKER CHICKEN GUMBO WITH SHRIMP



Slow Cooker Chicken Gumbo with Shrimp image

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h15m

Yield 8

Number Of Ingredients 13

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1 green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
  • Cover and cook on low for 6 hours.
  • Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g

SLOW-COOKER FREEZER-PACK GUMBO



Slow-Cooker Freezer-Pack Gumbo image

This shortcut gumbo eliminates the tricky step of cooking a roux for thickener. Instead, a small amount of rice cooked low and slow gives the stew just the right amount of body. With a bag of prepped ingredients in your freezer ready to go, you can serve this crowd-favorite even on a weeknight.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound boneless skinless chicken thighs, cut into 2-inch pieces
1 pound andouille sausage, thinly sliced
1 large onion, chopped into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
2 stalks celery, cut crosswise into 3/4-inch pieces
One 16-ounce bag frozen sliced okra
1/4 cup long-grain white rice
3 tablespoons Cajun seasoning
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Hot sauce and crusty bread, for serving

Steps:

  • Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
  • Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread.

ANITA'S EASY SLOW COOKER GUMBO



Anita's Easy Slow Cooker Gumbo image

Make and share this Anita's Easy Slow Cooker Gumbo recipe from Food.com.

Provided by Recipe USA

Categories     Gumbo

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 10

1 -2 lb chicken, boneless skinless
2 lbs eckrich farm smoked sausages
10 cups chicken broth (or, water* )
1 (4 ounce) package Zatarians gumbo base mix
1 -2 small onion, diced
1 small green bell pepper, diced
1/4 cup fresh parsley
1 (16 ounce) can okra
1 (16 ounce) can corn, drained
1 (8 ounce) box rice, (wild pecan -or- instant white)

Steps:

  • Add 1 package of the Creole or Cajun Gumbo Mix to Large Pot of Cold Water or chicken broth (10 cups+)* before you put the chicken into cook. Stir well and bring to a boil.
  • Please note that you can find several brands of this gumbo base mix.
  • It's usually on the grocery isle with the gravy, and other sauce mixes in packages. I mentioned "Zatarians" brand in my ingredients list because that's the only brand that this program would accept. I've tried several.
  • brands and they have all been very good.
  • Turn heat down to medium. Add chicken to pot of water with gumbo mix and cook until done. (20-30 minutes).
  • Cut cooked and cooled chicken into bite-size pieces and put back in the pot.
  • Cut up the smoked sausage in small bite-size pieces and add to pot.
  • Note: You can pre cook the sausage in the microwave on high for 2 minutes or so, if you would like to remove some of the grease from the sausage first, before adding to the pot.
  • Add all other ingredients (except rice) and cook on low to medium for an hour. Use 1 or 2 cans each of the Vegetables (corn and okra), depending on how much you like.
  • Cook the rice separately and set aside. When Gumbo is finished and you are ready to serve, add rice to individual serving bowls and spoon gumbo on top of rice.
  • For variation, you can also add a package of frozen, pre cooked and shelled, medium shrimp, which is also excellent. If you use shrimp, don't add until the last 15 minutes of cooking.
  • *May need to add more water, depending on how soupy or thick you want the gumbo.
  • Can also be made in the crock pot and cook on low for 8-10 hours.

SLOW COOKER CHICKEN & SAUSAGE GUMBO



Slow Cooker Chicken & Sausage Gumbo image

I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).

Provided by RedAntisocial

Categories     One Dish Meal

Time 5h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/3 cup cooking oil
1/3 cup all-purpose flour
1 large onion, diced
2 bell peppers, diced (Red, Green or Yellow)
1 -2 jalapeno pepper
2 celery ribs (cut small)
1 lb andouille sausages or 1 lb chorizo sausage
1 lb shrimp (optional)
1 1/2 lbs chicken
4 garlic cloves
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon salt
1 teaspoon red pepper flakes
4 cups chicken stock
4 cups rice (prepared)

Steps:

  • Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
  • Meanwhile dice your vegetables and place them in the slow cooker.
  • Slice the sausages into discs and fry them until golden brown, add to slow cooker.
  • Cube the chicken and fry until no pink remains, add to slow cooker.
  • Pour roux over contents of slow cooker.
  • Add 4 cups of chicken stock to slow cooker.
  • Add spices to slow cooker, stir well.
  • Cook on low for 8 hours or high for 5 hours.
  • Optionally add cooked shrimp and heat for an additional 20-30 minutes.
  • Serve over a bed of rice prepared as per it's package instructions.

SLOW-COOKER GUMBO



Slow-Cooker Gumbo image

Our version of the traditional dish of Mardi Gras is simmered to perfection in your slow cooker. Andouille sausage, chicken, rice and Cajun spices come together for the perfect gumbo.

Provided by Angie McGowan

Categories     Entree

Time 6h45m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
14 oz andouille sausage, sliced
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 lb uncooked chopped chicken
2 cups chopped okra
1/4 cup vegetable or olive oil
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon dried thyme leaves
3 cups beef stock, warmed
1 can (14 oz) diced tomatoes
4 cups cooked white rice
1/4 cup chopped green onions (4 medium)

Steps:

  • Spray 6-quart slow cooker with cooking spray.
  • Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
  • In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
  • Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
  • Serve gumbo with rice. Garnish with green onions before serving.

Nutrition Facts : ServingSize 1 Serving

SLOW-COOKER CHICKEN AND SAUSAGE GUMBO



Slow-Cooker Chicken and Sausage Gumbo image

Progresso® chicken broth provides a simple addition to chicken and sausage gumbo that is served over rice. Perfect for slow cooked Cajun dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h35m

Yield 10

Number Of Ingredients 16

2 teaspoons peanut oil
2 lb boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup peanut oil
1/2 cup Gold Medal™ all-purpose flour
2 packages (8 oz each) prechopped onion, celery and bell pepper
4 cloves garlic, finely chopped
3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups frozen cut okra, thawed
1 lb andouille sausage, cut into 1/2 -inch slices
2 teaspoons Creole seasoning
2 dried bay leaves
5 cups hot cooked rice
Red pepper sauce, if desired
Sliced green onions, if desired

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
  • Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.

Nutrition Facts : Calories 530, Carbohydrate 33 g, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1170 mg

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