Bringing The Flavor of New Orleans To Your Kitchen This Mardi Gras Featuring Reasor's : Slow Cooker Chicken Sausage Gumbo Recipe

This post is sponsored by Reasor’s but all words and opinions are my own.

“You can live in any city in America, but New Orleans is the only city that lives in you. ”

— Chris Rose

Laissez les bons temps rouler!” (“Let the good times roll!”)

We all can't all head to Naw'lins for the madness of Mardi Gras, which falls on Tuesday, Feb. 25th this year, but we can all make a favorite Creole or Cajun dish for serving at home. Or, why not enjoy a full-blown Mardi Gras celebration? Make out the menu, invite people over, turn on the Zydeco tunes and pretend your dining room is a fancy eatery in the French Quarter, following the unofficial motto of New Orleans, "laissez les bon temps rouler," or "let the good times roll." Don't forget the beads, lots of them!!!

For me gumbo is a must.

And my gumbo is made in a slow cooker so it simmers allllllll day long! It’s super easy and super filling.

The cajun seasonings seriously make every bowl taste just like New Orleans! You just cannot go wrong with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe. Of course you can add shrimp, crawfish, and anything else you might desire but since I do not eat much seafood we really enjoy this chicken sausage combo!! The recipe is from an old cookbook that a friend gifted me all though I add a few of my own variations. It has numerous recipes from some of the best restaurants at the time, like Commander’s Palace and Brennan’s. I miss NOLA so much ! I used to travel there for work often in my old Aveda days! I had my first taste of gumbo at Emirl’s and it became such a favorite.

Before we dive into the recipe…let me answer a few common questions that seem to pop up!

How do you thicken gumbo with a roux?

For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor. Roux is a classic French technique used as a thickening agent in soups, stews, and sauces. The roux is a mixture of equal parts fat (animal or vegetable) and flour. There are different types of roux based on color as it cooks; white, blond, brown and dark brown. A general rule of thumb is the lighter the roux, the higher the thickening power, but the least amount of flavor.
What is the holy trinity in Creole and Cajun cooking?
It’s a combination of bell peppers, celery, and onion. It’s a Lousiana inspired mirepoix and it adds beautiful aromatics, color, and flavor to the gumbo. Depending on the dish, various ratios and amounts are used.
What makes gumbo unique compared to other soups?
A dark roux base combined with other thickening ingredients like okra (use pre-cut frozen okra if fresh is not available) and cajun spices provide the characteristic gumbo taste. Adding in cajun spices and smoky andouille sausage gives it layers of flavor and a spicy kick that is distinctive in Creole cooking.
Are gumbo and jambalaya the same thing?
No, gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It can be thickened with a dark roux, okra, or file powder, or a combination. Rice is served on the side with gumbo. Jambalaya is rooted in Spanish influence from paella, it’s a rice-based dish simmered with various vegetables, meats, and seafood.

“It’s a great party, and anyone who doesn’t enjoy Mardi Gras is not of this world.”

— Franklin Alvarado

Ingredients
- 1/3 cup all-purpose flour
- 1/3 cup butter
- 3 cups chicken broth
- 12 to 16 ounces smoked sausage, sliced about 1/2-inch thick (spicy sausage, such as andouille)
- 2 to 3 cups diced cooked chicken (I just buy the rotisserie chickens at Reasor’s…keep it simple)
- 1 1/2 cups sliced okra
- 1 cup chopped white onion and 1/2 cup green onion
- 1/2 cup chopped green pepper and 1/2 cup poblano pepper
- 1/2 cup chopped celery
- 4 cloves garlic (minced)
- 1 14.5 ounce can diced tomatoes
- Dash of salt (to taste)
- 1/2 teaspoon pepper and 1/4 teaspoon pepper
- 1/2 teaspoon cajun spices (maybe more depending on how much of a kick you want it to have. I start there and then taste it along the way and add more if needed. You can always adds more…you cannot take it away!
- Top with 1/4 cup fresh parsley (optional)
  Steps to Make It
  For the Roux: In a heavy 2-quart saucepan stir together flour and oil until smooth.Cook over medium-high heat for 4 minutes, stirring constantly.Reduce heat to medium.Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown.Let the roux cool. It should look like a good mocha. Any lighter? Nope. Any darker? You've burned it. Keep a close eye. Roux can be tricky!
For the Gumbo
1. Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in the roux.
2. Add sausage, chicken, okra, onions, green pepper, poblano pepper, celery, garlic, salt, pepper, and cajun spices!
3. Cover and cook on Low for 7 to 9 hours, or High for 4 to 5 hours.
4. Skim off fat.

I add rice to my gumbo! You can also serve it with a green salad if that’s more of your thing though!

It’s also so wonderful to serve this with homemade corn bread or honey biscuits!!!

Reasor’s has an amazing selection of cajun spices you can pick!! And of course they have all the fantastic ingredients you need to make your gumbo!

I love shopping at Reasor’s! For those who are not familiar with their story I am sharing it below.

“Reasor’s, we are dyed-in-the-wool Oklahomans. Since 1963, when that very first store was opened by Larry Reasor in Tahlequah, we have stayed true to our local roots. Our 17 Oklahoma stores are owned by our employees, we provide more than 2,500 jobs to individuals in our community and we support over 120 local farms and small businesses. This unique business model not only allows us to bring you more of the best locally-sourced products available but also positively impacts our local economy in a significant way.”

There’s something special about shopping in a local grocery store like Reasor’s. You’re always welcomed with a genuine smile the moment you walk through the door and someone is always available and happy to help you find just what you’re looking for. Their people have worked hard over the years to provide you with a warm, welcoming and convenient shopping experience that makes you feel right at home. And they will always strive to be gracious hosts to valued guests like you, for years to come. When it comes to groceries, ‘fresh’ is a non-negotiable. All it takes is one look at their produce, meat counters and bakery and you’ll see what they mean. At Reasor’s, they take the idea of ‘fresh’ even further. They are the only local grocery store to employ a professional dietitian along with a team of expert chefs who regularly conduct educational programs designed to help you learn how to bring both nutritious – and delicious meals to your table every day.

Sharing my favorite little “Mardi Gras” playlist to get you inspired!! My friend Andi’s book called New Orleans Style is lovely too and ships quickly on Amazon should you want to take in a little Mardi Gras/NOLA history!!!

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