Slow Cooked Chicken And Sausage Cajun Gumbo Topped

Name: Slow Cooked Chicken And Sausage Cajun Gumbo Topped With Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROUX:; 1/4 cups Wheat Flour; 1/4 cups Vegetable Oil; FOR THE CHICKEN:; 3 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces; 1/2 teaspoons Cajun Seasoning; FOR THE GUMBO:; 3-1/2 cups Reduced-sodium Chicken Broth Or Stock; 2 whole Cooked Chicken Sausages, Sliced Then Quartered; 1 whole Onion, Chopped; 1 whole Green Bell Pepper, Chopped; 2 stalks Celery, Including Leaves, Chopped; 2 cups Chopped, Fresh Okra; 4 cloves Garlic, Minced; 1 teaspoon Cajun Seasoning; 1/2 teaspoons Cayenne Pepper; 1 Tablespoon Hot Sauce (I Use Louisiana); FOR THE RICE:; 1 cup Brown Rice; 2-1/2 cups Reduced-sodium Chicken Stock Or Broth; OPTIONAL:; 6 strips Cooked Turkey Bacon, Chopped

Servings: persons

FOR THE ROUX:
1/4 cups Wheat Flour
1/4 cups Vegetable Oil
FOR THE CHICKEN:
3 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
1/2 teaspoons Cajun Seasoning
FOR THE GUMBO:
3-1/2 cups Reduced-sodium Chicken Broth Or Stock
2 whole Cooked Chicken Sausages, Sliced Then Quartered
1 whole Onion, Chopped
1 whole Green Bell Pepper, Chopped
2 stalks Celery, Including Leaves, Chopped
2 cups Chopped, Fresh Okra
4 cloves Garlic, Minced
1 teaspoon Cajun Seasoning
1/2 teaspoons Cayenne Pepper
1 Tablespoon Hot Sauce (I Use Louisiana)
FOR THE RICE:
1 cup Brown Rice
2-1/2 cups Reduced-sodium Chicken Stock Or Broth
OPTIONAL:
6 strips Cooked Turkey Bacon, Chopped

1
For the roux, use a small sauce pot and pour wheat flour and oil in, on medium-high heat. Whisk together and cook for about 4 to 5 minutes, stirring constantly. Reduce heat to medium, but keep stirring. Cook for another 15 minutes or until the roux turns reddish brown. Do not let this burn! Let roux cool.
2
Meanwhile, in a large skillet, begin cooking chicken on medium heat. Sprinkle with Cajun seasoning and continue to cook until just cooked through. Take off heat.
3
In a crock pot, pour in chicken broth and cooled roux and stir to combine, making sure there are no lumps. Add chicken, chicken sausage, onions, bell peppers, celery, okra and garlic. Stir. Add seasonings and hot sauce and stir. Put lid on and cook for 8-10 hours on low or 4-5 hours on high. (I cooked mine for 5 hours on high and it was perfect). Meanwhile, cook brown rice in chicken broth, according to package directions.
4
To serve, scoop brown rice in bowl, ladle in some gumbo, and then ladle in some broth. Top with turkey bacon, if desired.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE ROUX:, 1/4 cups Wheat Flour, 1/4 cups Vegetable Oil, FOR THE CHICKEN:, and more.

Yes, Slow Cooked Chicken And Sausage Cajun Gumbo Topped With Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooked Chicken And Sausage Cajun Gumbo Topped With Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions