Ingredients

The following ingredients have 12 Servings
  • 4 lb boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1½ lb andouille sausage or kielbasa, sliced into ½-inch rounds
  • 1 Tbsp chopped fresh thyme leaves
  • Coarse salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 1 large red or green bell pepper, finely chopped
  • 4 celery stalks, finely chopped
  • 3 large garlic cloves, minced
  • 2 dried bay leaves
  • ¼ tsp cayenne pepper
  • 1 cup all-purpose flour
  • ¾ cup canola or safflower oil
  • 4 cups low-sodium chicken broth, store-bought or homemade (page 256)
  • ¼ cup tomato paste
  • 1 lb large shrimp, peeled and deveined
  • bonelessCooked white rice, hot sauce, and pickled okra, for serving,, for serving

Instruction

  • In a 5-to 6-quart slow cooker, combine chicken, sausage, and thyme; season with salt and black pepper. In a large bowl, combine onion, bell pepper, celery, garlic, bay leaves, and cayenne. In a large microwave-safe bowl or heatproof measuring cup, combine flour and oil; micro­wave on high for 4 minutes; carefully whisk. Microwave on high for 3 minutes more; whisk. (The roux will look dry and pebbly, but should become runny when whisked.) Microwave on high for 1½ minutes more; whisk. Continue microwaving and whisking at 1-minute inter­vals until roux is color of dark peanut butter. Immediately add chopped vegetables and microwave on high for 2 minutes. Transfer vegetable mixture to the slow cooker. In a large pot (or the microwave), heat broth and tomato paste; then transfer to slow cooker and stir to combine. Cover and cook on high for 4 hours (or on low for 8 hours). Skim fat, if desired; discard bay leaves. Stir in shrimp, cover, and cook on high until opaque, about 10 minutes more (or on low for 20 minutes). Serve gumbo with rice, hot sauce, and pickled okra.