Chicken and Turkey-Sausage Gumbo
- Total Time
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.
uncooked onion(s)1 medium, chopped
green pepper(s)1 medium, seeded and chopped
uncooked celery1 rib(s), medium, chopped
uncooked boneless skinless chicken thigh(s)¾ pound(s), trimmed of all visible fat and cut into 1 1⁄2-inch chunks
uncooked turkey sausage(s)¾ pound(s), Italian, cut into 2-inch chunks
Cajun seasoning1 Tbsp
reduced-sodium chicken broth2 cup(s)
canned stewed tomatoes14 ½ oz
Worcestershire sauce2 tsp
all-purpose flour3 Tbsp
water3 Tbsp, cold
frozen okra10 oz, sliced
frozen corn kernels1 cup(s)
- 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.
- 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.