Chicken and Turkey-Sausage Gumbo

4
Total Time
5 hr 20 min
Prep
20 min
Cook
5 hr
Serves
6
Difficulty
Easy
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.

Ingredients

uncooked onion(s)

1 medium, chopped

green pepper(s)

1 medium, seeded and chopped

uncooked celery

1 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 seasoning

1 Tbsp

reduced-sodium chicken broth

2 cup(s)

canned stewed tomatoes

14½ oz

Worcestershire sauce

2 tsp

all-purpose flour

3 Tbsp

water

3 Tbsp, cold

frozen okra

10 oz, sliced

frozen corn kernels

1 cup(s)

Instructions

  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.

Notes

The name “gumbo” is derived from the African word for okra. Okra, along with the flour, helps to thicken the stew.

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