No-Roux Sausage and Chicken Gumbo
This delicious gumbo is so easy - no roux required! Serve over rice.
Recipe type: Soups and Stews
  • 1 bag frozen sliced okra
  • 2 tblsp. oil
  • 1 can petite diced tomatoes
  • 1 can rotel
  • 1 carton chicken broth
  • 3 single stalks celery, chopped
  • 1 med. onion, chopped
  • 1 bell pepper, chopped
  • beef boullion or broth base
  • 2 bay leaves
  • ½ tsp thyme leaves
  • cajun seasoning to taste
  • 1 pound smoked sausage, sliced
  • 3 boneless, skinless chicken breasts
  • 10-12 ounces peeled, de-veined and cooked shrimp, fresh or frozen
  1. In skillet, saute sausage until cooked. Set aside.
  2. Saute onion, celery and bell pepper in 1 tblsp. oil until tender
  3. Saute okra in 1 tblsp. oil for about 5 minutes on medium heat, stirring constantly. This will help prevent sliminess in the gumbo.
  4. Combine okra, tomatoes, vegetables, spices, rotel and 1 carton broth in slow-cooker (optional - cook on low for 2-4 hours; this will let the flavors combine and the okra will thicken the mixture slightly)
  5. Add meats to slow cooker, except shrimp, and cook for 6-8 hours on low. (I add the chicken breasts, whole, into the pot and shred near the end of cooking.)
  6. Add shrimp about 10 minutes before serving. Remove bay leaves prior to serving.
  7. Serve over rice. Enjoy!
Recipe by Sondra Lyn at Home at