Slow-cooker chicken and sausage gumbo from Cook’s Country Magazine, Oct/Nov 2017 (page 27)

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Notes about this recipe

  • dbuhler on February 03, 2023

    This was delicious! I've been making ATK's Slow-cooker chicken and sausage gumbo from their Slow-Cooker Revolution book for years and we really like it, but I wanted to try a new roux method so I gave this one a try. The main differences between the two are the roux method and ratio, slightly different quantities of ingredients (ex. more peppers and more sausage in the SCR, etc.) and this one includes Creole seasoning. I love the faster roux method and I love the inclusion of the seasoning, although I do think it made the gumbo a tad too salty for our tastes so I will reduce it a bit next time. Moving forward I plan to use this roux method and the creole seasoning, but I will continue to use the SCR quantity for peppers and sausage. I did omit the okra...I've never put okra in my chicken and sausage gumbo. This is our families new favorite gumbo!

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