Photo: Slow-Cooker Chicken Gumbo Recipe
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
- 1 (10-ounce) package frozen okra, thawed
- 2 links andouille sausage, diced
- 1 cup chopped onions
- 2 celery stalks, chopped
- 1 green bell pepper, seeded and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 bay leaves
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 2 cups reduced-sodium chicken broth
- 2 cups reduced-sodium tomato juice
- 2 cups cooked rice
Directions
In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.
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By jimwilkins
Virginia
on February 18, 2013
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Ok, it's not true gumbo. Double ALL of the spices, sweat the veggies, brown skinless chicken thighs. You will get plenty of Louisiana flavor in a broth. My guess is that if you mix a cornstarch slurry in the broth, you get more thickness. Alternatively, use some roux flour to make it closer to a gumbo.
By po511
Baltimore, MD
on June 18, 2012
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This was so flavorful and delicious. I will definitely make it again!
By shannon_k_777
Round Rock, TX
on March 12, 2012
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Very tasty. I, like many of the others here, added more spice to taste. My family likes it spicy so we used more than double the cayenne and also added red pepper flakes. Additionally I used V8 Spicy instead of tomato juice. The whole family loved it. Thanks!
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