A hearty and flavorful Cajun-inspired gumbo made with smoked sausage and fresh vegetables, perfect for a comforting meal.
Combine the canned tomatoes with their juice and the chicken broth in the slow cooker.
Using canned tomatoes with no added salt allows you to control the seasoning better.
Sprinkle the flour evenly over the bottom of a small skillet. Cook over medium heat, stirring constantly, until the flour turns golden brown.
Keep stirring the flour to prevent it from burning and ensure an even color.
Stir in the olive oil until the mixture is smooth, then carefully whisk the roux into the slow cooker.
Adding the roux gradually helps it blend smoothly into the liquid.
Add the smoked sausage, onion, bell pepper, celery, carrot, oregano, thyme, and cayenne pepper to the slow cooker. Stir well to combine.
Cut the vegetables into uniform sizes for even cooking.
Cover and cook on low for 4 to 5 hours, until the vegetables are tender and the flavors are well combined.
Avoid opening the slow cooker lid frequently to maintain a consistent cooking temperature.
Serve the gumbo over cooked rice and garnish with chopped parsley.
For added flavor, you can sprinkle some hot sauce or lemon juice over the gumbo before serving.
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