Chicken & Smoked Sausage Gumbo Soup
This is a lighter Gumbo than traditionally served in order to make it a "one-pot" crockpot dish. (Except for adding rice to each bowl at the end.) Instead of making a dark roux, I used my trusty cornstarch slurry to slightly thicken the broth. This is so good with some buttered fresh french bread! (Note: my daughter mentioned that it would be improved by pre-browning the sausage and I think that's a solid idea if you are able to add that extra step! Also, I do not love green bell peppers and it's my recipe so I left it out! Ha!)
Here's the recipe:
Chicken & Smoked Sausage Gumbo
In the crockpot on high for 5-6 hours:
2 pounds chicken breasts, diced
2 pounds smoked sausage, sliced
1 cup diced celery
8 cups water
1 heaping tablespoon freshly minced garlic
3 tablespoons chicken bouillon
1 teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 bay leaves
After 5-6 hours stir in a slurry of ½ cup water & 5 tablespoons cornstarch. Cook for 30 more minutes, stirring occasionally to thicken.
Serve over a big scoop of rice with some french bread.
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