Chicken and turkey-sausage gumbo

Total Time
5 hr 20 min
20 min
5 hr
This Creole specialty is a favorite in New Orleans and is traditionally simmered for a long time, making it a natural for the slow cooker. This simplified version makes this classic dish achievable on any given weeknight. Just throw all the ingredients into the slow cooker in the morning, let it go to work while you’re at the office, and you’ll be welcomed home by a dish that’s almost ready to serve. Pair it with your favorite salad kit for quick meal. The name “gumbo” is derived from the African word for okra. Okra, along with the flour, helps to thicken the stew.



1 medium, chopped

Green bell pepper

1 medium, seeded and chopped


1 rib(s), medium, chopped

Uncooked skinless boneless chicken thigh

¾ pound(s), trimmed of all visible fat and cut into 1 1⁄2-inch chunks

Uncooked turkey sausage

¾ pound(s), Italian, cut into 2-inch chunks

Cajun seasoning

1 Tbsp

Reduced sodium chicken broth

2 cup(s)

Canned stewed tomatoes

14½ oz

Worcestershire sauce

2 tsp

All-purpose flour

3 Tbsp


3 Tbsp, cold

Frozen okra

10 oz, sliced

Frozen corn

1 cup(s)


  1. Place the onion, bell pepper, and celery in a slow cooker. Place the chicken and sausage on top of vegetables; sprinkle with the Cajun seasoning. Add the broth, tomatoes, and Worcestershire sauce. Cover and cook until the chicken, sausage, and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
  2. About 50 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture, okra, and corn into the slow cooker. Cover and cook on high until the mixture simmers and thickens slightly, about 45 minutes. Yields generous 1 1⁄2 cups per serving.