SLOW-COOKER CHICKEN AND SAUSAGE GUMBO
Progresso® chicken broth provides a simple addition to chicken and sausage gumbo that is served over rice. Perfect for slow cooked Cajun dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h35m
Yield 10
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
- Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.
Nutrition Facts : Calories 530, Carbohydrate 33 g, Fat 3 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1170 mg
SLOW COOKER CHICKEN AND SAUSAGE GUMBO
Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.
Provided by learntosink
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
- Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
- Pour water into a slow cooker.
- Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
- Cover and cook on Low for 6 to 7 hours.
- Skim off fat with a spoon.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g
SLOW-COOKER CHICKEN GUMBO
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.
SAUSAGE & CHICKEN GUMBO
This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
SLOW COOKER CHICKEN GUMBO WITH SHRIMP
This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 6h15m
Yield 8
Number Of Ingredients 13
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
- Cover and cook on low for 6 hours.
- Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g
SLOW COOKER CHICKEN & SAUSAGE GUMBO
I've always loved the Gumbo and other dishes my Dad used to make, and in my efforts to try and figure out how he made them I've come up with this Gumbo recipe. It's incorporating several things from various recipes found here on food.com (such as how to make a roux!).
Provided by RedAntisocial
Categories One Dish Meal
Time 5h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
- Meanwhile dice your vegetables and place them in the slow cooker.
- Slice the sausages into discs and fry them until golden brown, add to slow cooker.
- Cube the chicken and fry until no pink remains, add to slow cooker.
- Pour roux over contents of slow cooker.
- Add 4 cups of chicken stock to slow cooker.
- Add spices to slow cooker, stir well.
- Cook on low for 8 hours or high for 5 hours.
- Optionally add cooked shrimp and heat for an additional 20-30 minutes.
- Serve over a bed of rice prepared as per it's package instructions.
DUPRE FAMILY CHICKEN AND SAUSAGE GUMBO
The original, purist, real-deal gumbo from a certified Cajun. Serve over cooked jasmine rice with hot French bread to dip.
Provided by Crawfish
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h15m
Yield 15
Number Of Ingredients 22
Steps:
- Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
- Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
- While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
- Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
- Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
- Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
- While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
Nutrition Facts : Calories 824.6 calories, Carbohydrate 31.5 g, Cholesterol 129.5 mg, Fat 57.5 g, Fiber 1.4 g, Protein 41.7 g, SaturatedFat 12 g, Sodium 1206 mg, Sugar 2.5 g
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