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Slow-Cooker Chicken and Andouille Sausage Gumbo

By America's Test Kitchen

Published on June 25, 2009

Yield

Serves 6 to 8

Slow-Cooker Chicken and Andouille Sausage Gumbo

Ingredients

½ cup vegetable oil ½ cup unbleached all-purpose flour 2 medium onions, minced1 red bell pepper, stemmed, seeded, and chopped fine1 green bell pepper, stemmed, seeded, and chopped fine1 celery rib, chopped fine6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)2 teaspoons minced fresh thyme leaves, or ½ teaspoon driedSalt ¼ teaspoon cayenne pepper 6 cups low-sodium chicken broth, room temperature (see note)1 pound andouille sausage, sliced ½ inch thick12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed2 bay leaves 4 pounds bone in chicken thighs (about 12 medium), skin removed and trimmedGround black pepper 4 scallions, sliced thin2 tablespoons fresh parsley leaves, minced

Before You Begin

Making a dark roux can be dangerous because its temperature can exceed 400 degrees. Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself. Serve with rice. You can prepare this recipe through step 2 and refrigerate the mixture in an airtight container overnight: however, it will need to be reheated before adding it to the slow cooker as the mixture will have solidified.

Instructions

  1. Heat the oil in a large Dutch oven over medium heat until shimmering. Gradually stir in the flour with a wooden spoon, working out any small lumps. Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.)
  2. Stir in the onions, bell peppers, celery, garlic, thyme, 1 teaspoon salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.
  3. Once simmering, transfer the mixture to the slow cooker and stir in the sausage, okra, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.
  4. Remove the chicken to a platter to cool slightly. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Using 2 forks, discarding the bones and fat. Remove the bay leaves and stir in the ­shredded chicken, scallions, and parsley. Season with salt and pepper to taste before serving.
Slow-Cooker Chicken and Andouille Sausage Gumbo

Slow-Cooker Chicken and Andouille Sausage Gumbo

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By America's Test Kitchen
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Yield

Serves 6 to 8

Ingredients

½ cup vegetable oil
½ cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Salt
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth, room temperature (see note)
1 pound andouille sausage, sliced ½ inch thick
12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed
2 bay leaves
4 pounds bone in chicken thighs (about 12 medium), skin removed and trimmed
Ground black pepper
4 scallions, sliced thin
2 tablespoons fresh parsley leaves, minced

Ingredients

½ cup vegetable oil
½ cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Salt
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth, room temperature (see note)
1 pound andouille sausage, sliced ½ inch thick
12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed
2 bay leaves
4 pounds bone in chicken thighs (about 12 medium), skin removed and trimmed
Ground black pepper
4 scallions, sliced thin
2 tablespoons fresh parsley leaves, minced

Ingredients

½ cup vegetable oil
½ cup unbleached all-purpose flour
2 medium onions, minced
1 red bell pepper, stemmed, seeded, and chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
1 celery rib, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves, or ½ teaspoon dried
Salt
¼ teaspoon cayenne pepper
6 cups low-sodium chicken broth, room temperature (see note)
1 pound andouille sausage, sliced ½ inch thick
12 ounces fresh okra, sliced ½ inch thick, or frozen cut okra, thawed
2 bay leaves
4 pounds bone in chicken thighs (about 12 medium), skin removed and trimmed
Ground black pepper
4 scallions, sliced thin
2 tablespoons fresh parsley leaves, minced

Why This Recipe Works

A quicker roux was the first challenge we conquered when developing our slow-cooker gumbo recipe, speeding things up by preheating the oil over medium heat, then adding the flour to give the process a jump-start. Though we tried numerous seasoning variations for our slow-cooker gumbo recipe, we ultimately settled on a simple combination of garlic, thyme, and bay leaves. In tackling the “holy trinity”—onions, bell pepper, and celery—we chose to add a red pepper to the traditional green bell pepper, on account of its sweeter, fuller flavor.

Before You Begin

Making a dark roux can be dangerous because its temperature can exceed 400 degrees. Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself. Serve with rice. You can prepare this recipe through step 2 and refrigerate the mixture in an airtight container overnight: however, it will need to be reheated before adding it to the slow cooker as the mixture will have solidified.

Instructions

  1. Heat the oil in a large Dutch oven over medium heat until shimmering. Gradually stir in the flour with a wooden spoon, working out any small lumps. Cook, stirring constantly, reaching into the corners of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove it from the heat and stir constantly to cool slightly.)
  2. Stir in the onions, bell peppers, celery, garlic, thyme, 1 teaspoon salt, and cayenne and cook, stirring often, until the vegetables soften, 10 to 12 minutes. Stir in the chicken broth in a slow, steady stream. Increase the heat to medium-high and bring the mixture to a simmer.
  3. Once simmering, transfer the mixture to the slow cooker and stir in the sausage, okra, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the chicken is tender, 4 to 5 hours.
  4. Remove the chicken to a platter to cool slightly. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Using 2 forks, discarding the bones and fat. Remove the bay leaves and stir in the ­shredded chicken, scallions, and parsley. Season with salt and pepper to taste before serving.

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