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Chicken Gumbo Recipe (with Chicken Andouille Sausage)

DrAxe.com · /recipes/slow-cooker-chicken-gumbo/

Prep: 10 min · Cook: 6 hours · Original yield: 8

Ingredients

Batches1Original yield: 8
  • avocado oil½ cup
  • cassava root flour½ cup
  • chicken andouille sausages, chopped3
  • boneless, skinless chicken breasts, chopped2
  • chicken bone broth4 cups
  • chopped okra2 cups
  • diced tomatoes2 cups
  • mini peppers, diced4
  • baby carrots½ cup
  • potatoes, chopped1½ cups
  • garlic powder1 teaspoon
  • onion powder¼ teaspoon
  • oregano, dried½ teaspoon
  • thyme, dried½ teaspoon
  • smoked paprika½ teaspoon
  • cayenne¼ teaspoon
  • bay leaves3
  • sea salt½ teaspoon
  • pepper1 teaspoon

Method

  1. In a medium saucepan on medium, combine flour and oil. Whisk often to create a dark roux. About 15 minutes.
  2. Combine all ingredients in a slow cooker, starting with the roux. Cook on low for 6–8 hours.
  3. You can also use a Dutch oven to make this dish. Make the roux first and set aside. Then sauté the meat for a few minutes over medium heat with some oil, before adding the roux, broth, veggies and spices. Stir well and bring to a high heat before covering. Cook at low heat for 15 minutes, or until vegetables are cooked and chicken breast measures 160 degrees.
  4. Serve over riced cauliflower or brown rice. (Optional.)