Chicken and sausage gumbo from Bon Appétit Magazine, January 2012 (page 33)

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Notes about this recipe

  • imaluckyducky on January 06, 2014

    This is a positively delicious gumbo that made my friend who hails from New Orlean happy. This has become a mainstay in my kitchen, but if the 3-5 hours of prep and cook time makee you cringe, it's easily arapted for a slow cooker! I adapted this recipe for crock pot/slow cooker goodness by following the first three steps of browning the chicken thighs and andouille sausage, then making a roux with the drippings. Prepped the veggies the night before and threw in a large bowl with all seasonings except the filé. Dumped everything, including the roux and broth, into the largest crock pot I have in the AM, turned the sucker to low, and let it cook for 8-9 hours. Added filé when I got home after unplugging and letting it cool while I got the rice going in the rice cooker.

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