A spicy cajun chicken and sausage stew made easy in the crockpot. This recipe makes a large batch -- so freeze extras for quick meals later on!
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Servings: 8 servings
- 1/3 cup grapeseed oil or clarified butter
- 1/3 cup sweet rice flour (or sub white flour for non-gluten free version)
- 1 onion chopped
- 1/2 cup garlic chopped
- 2 cloves garlic minced
- 2 pounds chicken breasts
- 2 cans diced tomatoes
- 3 cups water
- 2 bell peppers chopped
- 2 cups okra sliced
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons basil
- 1/4-3/4 teaspoon cayenne 1/4 is mild heat
- 1 bay leaf
- black pepper to taste
- 1 box Jones Dairy Farm Pork Little Links
- 1 teaspoon gumbo file
In a skillet over medium high heat, add oil and sweet rice flour. Stir, and allow the flour to toast. Continue to stir until the flour becomes a light brown color.
Add the chopped onions, garlic and celery to the roux, and saute until softened.
In a crockpot, add the chicken, tomatoes, water, bell peppers and okra, along with all the spices except the gumbo file.
Add the roux/vegetable mixture to the crockpot, and then rinse skillet.
Add the Jones Dairy Farm Pork Little Links to the frying pan, and fry until golden brown over medium high heat.
Slice the cooked sausages, and add them to the crockpot. Slow cook the gumbo for 4 hours on low. It is best cooked on low, but can be made in 2-2 1/2 hours on high heat.
Once the mixture is cooked, take the chicken breasts out, and shred them. Add the chicken back to the pot.
Add the gumbo file, and stir it in.
Serve with rice or cauliflower rice.
Calories: 288kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 724mg | Potassium: 809mg | Fiber: 3g | Sugar: 4g | Vitamin A: 26.2% | Vitamin C: 71.7% | Calcium: 8.4% | Iron: 10.9%