Crock-Pot Chicken and Sausage Gumbo

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Crock-Pot Chicken and Sausage Gumbo

To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should be a coppery color, similar to a tarnished penny.
Servings 5


  • 1/3 cup all-purpose flour
  • 1/3 cup cooking oil
  • 3 cups water
  • 12 ounces fully cooked smoked sausage links quartered lengthwise and sliced
  • 1-1/2 cups chopped cooked chicken or 12-ounces skinless boneless chicken breasts or thighs, cut int
  • 2 cups sliced or one 10-oz package frozen whole okra partially thawed and cut into 1/2-inch slices
  • 1 cup


  • For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.

    In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.

    Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.

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