home > recipes > meals / dishes > soups & salads > soups > ethnic-style soups > gumbo

Slow Cooker Chicken And Sausage Gumbo

recipe at a glance
Rating: 3/5 3 stars
1 review

ready in: over 5 hrs
serves/makes:   6
  

recipe id: 21485
cook method: crock pot, stovetop

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly

ingredients

1/2 pound smoked sausage, sliced
1 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 pound chicken breasts, cooked and shredded
8 cups water
3/4 cup all-purpose flour
1/2 cup celery, chopped
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 1/2 teaspoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 bay leaf
1 dash hot sauce
4 cups hot cooked rice
3/4 cup green onions, sliced

directions

Brown sausage, onion and bell pepper in skillet. Drain fat.

In CROCK-POT Slow Cooker, combine sausage mixture, shredded chicken, water, flour, celery and seasonings. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Serve over rice and garnish with green onions.

added by

Elvire

nutrition

447 calories, 16 grams fat, 53 grams carbohydrates, 20 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like chicken and sausage gumbo




comments & reviews



number of 5 star votes on this recipe
00%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
1100%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe0



Guest at CDKitchen.com




REVIEW: recipe rating
I was excited that the ingredients in this recipe were all available to me - many aren't in the southwest. I followed the recipe to a tee. I think the amount of water could have been reduced as it turned out to be more of a soup than the gumbo. The broth did taste quite strong of onion, and overall it tasted kinda bland even after throwing in some more cajun seasoning at the end. Lastly, I typically expect gumbos to be reddish in color, and this recipe didn't yield that. Perhaps if a roux was added that could have solved the problem. Good recipe for those just wanting to try a tamer version of cajun food.