Difficulty: Medium - experience needed
Dietary guidance: n d
1 lb andouille sausage
3 boneless chicken breasts
1/2 cup olive or canola oil
1 cup all purpose flour
1 cup chopped onion
1 bell pepper, chopped
3/4 cup chopped celery
4-5 garlic cloves, minced or pressed
4 cups chicken broth or chicken stock
4 tbsp Cajun seasoning
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp hot sauce (more if you want it spicy)
2 bay leaves
6-8 cups cooked rice
Gumbo filé powder
Add 3 cups of the chicken broth, garlic, spices, Worcestershire, hot sauce and chopped celery to slow cooker and turn on high.
Brown sausage in a heavy skillet with 1/4 cup of oil. Add sausage to crockpot, save oil. Add the other 1/4 cup of oil to pan. Heat oil for 2-3 mins then stir in flour. Continue to stir for 20-30 minutes until the mixture (roux) is a deep caramel color and smells nutty. Add pepper and onion to the roux and cook the vegetables for about 5 minutes.
Add the remaining cup of chicken broth to the roux and veggies. Bring to boil then reduce heat. Stir for 5 minutes then add everything in the pan to the slow cooker.
Brown chicken lightly in the pan. You don't need to cook it all the way through as it will finish cooking in the slow cooker.
Cook on high for 3 hours. Or on low for 5-6. Add 2 tbsp of Gumbo filé to slow cooker 5-10 mins before serving. Discard bay leaves. Serve over rice.