I thought about making this dish a few weeks before I got the ingredients. I pondered over how to make it tummy-friendly for me but full of flavor and soul…because that is just how it should be. This gumbo packs the traditional flavors of Smoked Andouille Sausage, Cajun shredded chicken and shrimp with Italian diced tomatoes, okra and surprise dashes of Worcheshire and BBQ sauce! Add everything to your crockpot, set on Low (if you have the time) or High for a few hours and start to smell the delicious flavors! Serve hot with a scoop of rice!
So what makes a Gumbo?
The most important ingredient in this dish is the Andouille sausage. In the US, this type of sausage is most often associated with Louisiana Creole cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston shoulder roast. Paired with Organic Chicken thighs and some fresh Florida Shrimp—all the ingredients are here for a hearty, packed slow-cooker!
Stanley Dry writes in his Short History of Gumbo that of all the dishes in the realm of Louisiana cooking, gumbo is the most famous and, very likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as chili is of Texas. Part of gumbo’s virtue, aside from its deliciousness, is that the dish is very forgiving of the cook. Measurements do not have to be exact, ingredients may be changed to use what is on hand, and unless the diners are so set in their ways that they can’t appreciate change, the result will be quite good.
Here are a few of my favorite things that I used to make this recipe!