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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Today we are making a delicious, chicken and sausage style gumbo. I say "style" because any lover of true gumbo knows that it will have a deep dark roux involved. Because we are doing a dump and go recipe we are foregoing that part and just getting the job done! This one is deeply satisfying, rich, and full of flavor. Leftovers are also wonderful and who is going to complain about that?
Gumbo is a favorite in our house, but sometimes we just don't have time to make a roux or we just don't want to. Yes, I know you can make it and keep it in your fridge, but alas, I have none so today we are making this version of a gumbo slow cooker style without a roux and without any shame. In the end we all loved it and it was amazing. This one has chicken and smoked sausage, along with all the delicious flavors you would find in any regular gumbo that you have enjoyed.
Dump and go recipes are truly that, so in the vessel of your slow cooker, dump 1, 28 ounce can of petite diced tomatoes, 2 6 ounce cans of tomatoes and green chilies along with four cloves of minced garlic, some serrano chili and a bunch of spice. I used salt, oregano, bay leaf and thyme. I also used chicken tenders, some smoked link sausage and a bag of frozen okra. To get things going I also added 2 cups of boxed chicken bone broth.
I am using chicken tenders because I got a deal on them. If you have regular chicken breasts, just cut them into cubes or strips to help the cooking process. Over the cooking time they will become super tender and you should be able to break them up with a good pair of metal tongs like I did.
As for the sausage, I am using what I had on hand. 2 links of beef smoked sausage. You can go more traditional if you like and use smoked Andouille if you have it available to you. As I can tell it is fairly easy to source even in the big box stores anymore. We really enjoyed what we used, but next time will add the traditional type.
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Place ingredients in slow cooker and cook on high for 6 to 8 hours or on low fo 8 to 10 hours.
Serve with rice or noodles.
If you like yours spicier, add more chilies or leave the seeds in when you dice them.
If you prefer a more traditional style of gumbo, you can feel free to cook up a dark roux using oil and flour and then add during the last hour or so of cooking.
Addition of File” (pronounced Fee-Lay) powder is also a more traditional Cajun addition to a gumbo. Not always easy to source in different parts of the country. It is ground sassafras leaves that are added for both flavor and thickening. If you like you can add up to a tablespoon if you wish.
1-28 ounce can petite diced tomatoes
2-10-ounce cans tomatoes and green chilies
2 cups chicken stock
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon thyme
2 large bay leaves
2 pounds chicken breast tenders
2 pounds smoked sausage, sliced
1 cup onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
1 serrano or jalapeno pepper seeded & diced
4 cloves garlic, minced
Let's Be Social!
If you like to have shrimp in your gumbo, you can easily satisfy that desire by having a 1 pound bag of cooked, peeled and deveined, tails off shrimp in your freezer. 15 minutes before you are ready to eat, pop those in the hot gumbo, stir well and put the lid back on. Turn off the slow cooker and in 15 minutes your shrimp will be ready to go. That gives you plenty of time to prep a side of your choice.
We enjoyed ours with rice that we had leftover in the fridge. We often have cooked rice in our freezer because I cook more than I need every single time. Frozen rice is a great time saver as a go to side for dishes like this and more. Dinner was ready in no time, the rice was easy to reheat in the microwave and the gumbo was cooked all day and made the house smell amazing.
If you absolutely, positively must have a roux in your gumbo, you can do that by cooking it and adding it in during the last hour of cooking. This will give your gumbo a nice rich, dark flavor as well as a thicker consistency that gumbo is known for. Your choice! I am not disappointed with how ours turned out without the roux. In the end, you make that choice for yourself.
This is a great leftover meal to! This served us for two full meals and one meal went to my dad. So that's 9 servings. It would have probably stretched to 10. That's a lot of food for a little bit of effort. It's also super budget friendly and you can use what you have on hand to make this happen!
I hope you give this chicken and sausage gumbo a try, sometime soon and I hope you love it!