If I had to pick one meal that my mom made that my whole family was obsessed with it, it would be her homemade, authentic New Orlean’s Style Gumbo! BEST STUFF EVER! The only thing is that it can be time consuming and a little tricky to get right because you have to cook a dark rue that gives it it’s rich, authentic flavor.
Homemade gumbo is worth the time and effort for sure, but sometimes I want to have the same yummy, cajun-style meal, without all the work. Enter–> this fantastic Slow Cooker Cajun Chicken and Sausage! It’s a “busy-mom’s” gumbo. No rue is necessary. It has more of a tomato base, and tons of flavor. And the best part? It’s made in the SLOW COOKER! A total “dump it and forget it” type of meal. Perfect for an easy weeknight dinner or even for a fancy Sunday dinner. Enjoy!
- 12 ounces smoked Andouille sausage, cut into small rounds
- 1 pound boneless skinless chicken breasts
- 1 1/2 cups low sodium chicken broth
- 1/2 cup chopped white or yellow onion
- 4 green onions, chopped
- 1 green bell pepper, chopped
- 2-3 ribs of celery, chopped
- 1/4 cup fresh chopped parsley
- 2 cloves minced garlic
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 tablespoons tomato paste
- ½ cup tomato sauce
- 2 teaspoons cajun seasoning
- salt to taste
- Hot cooked brown rice, for serving
- Heat a large skillet over medium high heat. Spray with cooking spray. Add the sausage, spreading the slices into a single layer across the pan (you may need to do this in 2 batches). Allow to cook for 2-3 minutes, until the bottoms are golden brown. Flip each to the other side to brown. Place (raw) chicken breasts in slow cooker, and then add the browned sausages.
- Deglaze your hot saucepan with the chicken broth to remove all of those yummy browned bits. Pour broth into the crockpot. Add chopped onion, green onion, bell pepper, celery, parsley, garlic, diced tomatoes, tomato paste, tomato sauce, and cajun seasoning. Stir to combine.
- Cook on LOW for 6 hours or HIGH for 3 hours. Remove chicken to a plate and shred it into small pieces. At this point you can taste the broth and season with salt or additional cajun seasoning, if needed. Return chicken to the pot and cook for an additional 15-20 minutes.
- Serve with hot cooked brown rice. Garnish with extra parsley and green onions, if desired.