Slow-Cooker Chicken & Sausage Gumbo
This recipe has chicken breast, andouille sausage, fire-roasted tomatoes, okra, wild rice, and gumbo file for a spicy kick.
Equipment
- Slow cooker
Ingredients
- 8 ounces Andouille sausage, cut into 1/2 inch slices
- 1 pound chicken breast, cut into 1 inch cubes
- 28 ounces fire-roasted tomatoes, diced with juices
- 3/4 cup un-cooked long grain wild rice, rinsed (I used Lundberg Wild Blend Rice)
- 1 large yellow onion, chopped
- 1 1/2 tablespoons fresh rosemary, minced or 1 1/2 teaspoons dry
- 6 cups chicken broth
- 2 cups frozen okra
- 2 cups celery, chopped
- 4 garlic cloves, minced
- 1 tablespoon gumbo file
- salt and pepper to taste
- fresh parsley, chopped for garnish, if desired
Instructions
- You can brown the chicken and sausage prior to adding to the slow-cooker or drop ingredients in and walk away.If you do want to brown the meat, here is how. Heat oil in a large skillet over medium-high heat. Add chicken, onion, and sausage. Cook until browned 2 to 4 minutes per side. If you want to dump and go, here is how. Add all ingredients except the gumbo file to the slow cooker and combine well. Cook on low heat for 8 hours or 4 hours on high. When ready, stir in the gumbo file. Serve and enjoy!
