Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 3 2025
Make Ahead And Freeze - Slow-Cooker Freezer-Pack Gumbo
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1 pound boneless skinless chicken thighs, cut into 2-inch pieces
1 pound andouille sausage, thinly sliced
1 large onion, chopped into 3/4-inch pieces
1 green bell pepper, cut into 3/4-inch pieces
2 stalks celery, cut crosswise into 3/4-inch pieces
One 16-ounce bag frozen sliced okra
1/4 cup long-grain white rice
3 tablespoons Cajun seasoning
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Hot sauce and crusty bread, for serving
Layer the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning into a large resealable plastic bag. Pour the diced tomatoes over the ingredients in the bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the contents of the bag into a 6-quart slow cooker. Add 1 cup water. Cook on low until the chicken is tender and the flavors meld, 6 to 8 hours. Season with salt. Serve with hot sauce and bread.