Ingredients

Protein

• 2–3 chicken breasts or thighs

• 300 g smoked sausage or andouille, sliced

Vegetables (the Cajun “Holy Trinity”)

• 1 onion, diced

• 1 green pepper, diced

• 2 celery sticks, sliced

Roux

• ½ cup vegetable oil or butter

• ½ cup plain flour

Broth & Seasoning

• 4 cups (1 litre) chicken stock

• 3–4 cloves garlic, minced

• 2 teaspoons Cajun seasoning

• 1 teaspoon paprika

• ½ teaspoon thyme

• ½ teaspoon black pepper

• 2 bay leaves

• Salt to taste

Optional Add-ins

• 1 teaspoon Worcestershire sauce

• 1 teaspoon hot sauce

• Fresh parsley or spring onions for garnish

Instructions

1. Make the Roux (Very Important)

1. Heat the oil/butter in a pan.

2. Add the flour and stir continuously over medium heat.

3. Cook until the roux becomes deep brown (like chocolate), about 15–25 minutes.
   Keep stirring so it doesn’t burn.

2. Build the Gumbo Base

Place your roux into the slow cooker.
Add:

• onion

• celery

• green pepper

• garlic

• chicken (whole pieces)

• sliced sausage

• chicken stock

• Cajun seasoning

• paprika

• thyme

• bay leaves

• Worcestershire and hot sauce (optional)

Stir well.

3. Slow Cook

• Low: 6–8 hours

• High: 4 hours

The chicken will become very tender.

4. Shred the Chicken

Remove the chicken, shred it using two forks, and stir it back into the gumbo.

Adjust seasoning with salt, pepper, and extra Cajun spice if needed.

5. Serve

Traditionally served over white rice, topped with:

• chopped parsley

• spring onions

• extra hot sauce

Tips for the Best Gumbo

• The darker the roux, the deeper the flavour.

• Andouille sausage gives the best smoky taste, but any smoked sausage works.

• Letting the gumbo rest for an hour after cooking thickens it naturally.