Slow cooker chicken sausage gumbo soup. This chicken sausage gumbo soup is a hearty, low-carb, gluten-free dinner recipe. It’s an easy way to feed a family dinner with minimal effort. Gumbo is a soup with a thick, dark roux and a spicy, flavorful broth. It is usually served over rice.
What makes this gumbo different than other gumbo recipes?
This gumbo recipe is different because it includes chicken and sausages. This recipe also has some vegetables such as onions and celery. One of the most important ingredients in this gumbo is the roux which is made with flour and oil or butter.
The roux is what gives this gumbo its flavor and thickness. It’s made by cooking flour in oil or butter over low heat for about 20 minutes until it becomes a dark brown color.
What type of rice can I use for the chicken and sausage gumbo recipe?
In Louisiana, gumbo is a popular dish. It consists of rice, vegetables, and meat. Rice can be made with different types of grains such as white, brown, or wild rice.
White rice is the most common type of rice used for gumbo because it has a light color and does not overwhelm the dish with its flavor. Brown rice has a nutty flavor that could work well in this dish but might overpower it if you use too much. Wild rice has an earthy flavor that could also work well in this dish but might make it too heavy if you use too much.
Slow Cooker Chicken Sausage Gumbo Soup
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Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup (80 ml) canola oil
- 3 cups (750 ml) chicken broth
- 12 oz (360 g) smoked spicy sausages, sliced
- 2-3 cups diced cooked chicken
- 1½ cups sliced okra
- 1 cup coarsely chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 cloves garlic, peeled and minced
- salt, to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
Instructions
To Make a Roux:
In a heavy 2-quart (2 L) saucepan stir all-purpose flour and canola oil until smooth.
Cook over medium-high heat, stirring constantly, for about 4 minutes, then reduce heat to medium.
Continue cooking and stirring, for a further 15 minutes, or until the roux is dark reddish brown.
Allow it to cool.
To Make the Gumbo:
Pour the chicken broth into a 6-quart (6 L) slow cooker. Stir in the roux.
Add the remaining ingredients. Mix well.
Cover the pot and cook on a low-heat setting for 7-9 hours.
Serve hot with cooked rice.
