Slow-Cooker Chicken and Sausage Gumbo

Name: Slow-Cooker Chicken and Sausage Gumbo
Yield: Serves 6 to 8
Cuisine: US & Canada, Creole & Cajun
Ingredients: ½ cup, vegetable oil; ¾ cup, all-purpose flour; 2 , onions, chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 1 , celery rib, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, Creole seasoning; 4 cups, chicken broth; 1½ pounds, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 12 ounces, andouille sausage, sliced ½ inch thick; 10 ounces, frozen cut okra; 2 , bay leaves; 4 , scallions, white and green parts separated and sliced thin; 4 cups, cooked white rice; , Hot sauce

34 comments

Appears in Cook's Country October/November 2017

This New Orleans stew can take all day. That’s fine with us—as long as the slow cooker does the work.

SERVES6 to 8

TIME4 to 5 hours on low

WHY THIS RECIPE WORKS

The key to a truly remarkable gumbo is a dark roux: flour toasted in hot oil until it’s the color of a copper penny. So how could we make a gumbo in a slow cooker if it doesn’t get hot enough to make the roux? By starting on the stovetop. W...

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