This is a classic southern recipe that is comfort food for the soul. Try this slow cooker pozole verde next! It's full of Mexican flavor!
This Chicken and Sausage Gumbo recipe I learned from my husband's mom - a truly authentic Southern recipe that has deep roots in the South Louisiana style of cooking.
I'm not from Louisiana, but I found this recipe to be so delicious I just had to learn how to cook it.
There are many variations of ingredients in the region, however you'll find that all gumbo tends to have that same home-cooked flavor, even the kids love it!
❤️ Why you'll love it
The delicious smokey flavor of the Gumbo paired with some good rice and potato salad will be a favorite 'Go-To' meal for your whole family!
Plus, it's made in the crock pot -- who doesn't love coming home to a meal already cooked!?
I am particularly fond of Johnsonville's Smoked Sausage along with Savoies Andouille Sausage but this is my personal taste.
If you have a favorite type of smoked sausage feel free to change it out!
- Add oil and flour to a large skillet and prepare your Roux. This is a traditional way of thickening a gravy - for a Gumbo you're going to want a nice dark chocolate looking Roux. Be careful not to burn it.
- Add your chopped 'Trinity' (Onion, Bell Pepper and Celery) after it's been a few minutes and the Trinity has softened add the garlic. Cook for a couple minutes more.
- Add your sliced sausage and Tasso. Allow to sweat for 3-5 minutes.
- Add this mixture to the crock pot, along with the chicken breast and thighs.
- Add seasoning, broth and bay leaves and cook on low for 8 hours (or high for 6 hours)
Typically, a Gumbo will always taste better the next day (at least I think so!) After everyone has eaten take the leftovers and store in the refrigerator in an airtight container for maximum 5 days.
This Chicken and Sausage Gumbo does freeze well, for 3 months.
Instead of preparing your vegetables from fresh, you could use a frozen bag of seasoning instead. I find the taste is not as good as using fresh vegetables, but in a pinch this helps save time!
Another time saver is to make your Roux in bulk. It does refrigerate well, so mix up a large batch and take out what you need when you need it!
Oh yes, in fact, on the stove is the traditional way of cooking it. You just need to reduce the cooking time to approximately 90 minutes on a low simmer.
Yes, Okra is in a lot of other Gumbo recipes. This is personal preference, I leave it out mostly because I'm the only one in my family who would eat it, lol.
Traditionally rice and potato salad. You'll also need some Gumbo Filé on the side for those that want it (optional).
More from Melanie
You'll find more delicious, southern inspired recipes like these over on my blog, The Cagle Diaries.
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- I love this 7 quart Crockpot! If you're in the market for a new one check it out!
- Get perfect rice every time with this pretty jadite rice cooker!
- And - you definitely need a great skillet
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
I am British born and married to a South Louisianian. We have two beautiful kids and life is never boring!
I run a food blog over at thecaglediaries.com where I love to share Southern influenced recipes with my readers.
Crock Pot Chicken and Sausage GumboPrint Add to Collection Go to Collections
- ½ cup oil
- ½ cup all-purpose flour
- 1 onion, large, diced
- 1 green bell pepper, large, diced
- 1 red bell pepper, large, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 smoked sausage, link, sliced
- 1 andouille sausage, link, sliced
- 8 oz tasso, chopped
- 1 pound chicken breast, 1" cubes
- 1 pound chicken thighs, bone-in, skinless
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon creole seasoning, Tony Chacheres
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 cups chicken broth
- 4 bay leaves
- 3 green onions, chopped
- ¼ cup parsley, chopped
- Make your Roux. Add the oil and flour to a large skillet and cook on medium heat, constantly stirring until you reach the color of milk chocolate.
- Add your 'Trinity' (onion, bell peppers and celery). Cook in the Roux for a few minutes then add the garlic.
- Add sliced sausage and tasso and continue to cook for another 3-5 minutes to sweat the sausage.
- Add this mixture to the crock pot and add chicken breast and thighs.
- Add seasoning, broth and bay leaves and cook on low for 8 hours or high for 6 hours.