Gumbo filéoptional (can be offered at the table with serving)
Cooked ricefor serving
In a slow cooker on high, add 2 cups of chicken broth, the sliced chicken, diced tomatoes, Worcestershire sauce, and Cajun seasoning.
In a sauté pan over medium heat, heat the olive oil and sauté the green and red bell peppers, yellow onion, corn, and garlic. Sauté for approximately 8 to 10 minutes or until the yellow onion is translucent.
Transfer the sautéed vegetables into the slow cooker.
Place the pan back again over medium heat and add the Andouille sausage. Brown the sausage then cover the pan and continue to cook the sausage for 7 to 8 minutes (allowing for more fat to release from the sausage).
Transfer the sausage into the slow cooker, keeping 2 tablespoons of the sausage fat in the pan.
Place the pan back over medium heat and add the flour to the sausage fat. Stir until it creates a roux.
Slowly pour the last cup of chicken broth in with the roux and stir until fully combined. Pour the roux into the slow cooker and stir to combine.
Set the slow cooker to low and cover. Cook the gumbo for 6 hours, then uncover and add the raw shrimp and cayenne pepper powder (optional). Cook, stirring occasionally, for 15 minutes (until the shrimp are cooked through).
Add salt and pepper to taste, and serve over rice. Serve with gumbo filé on the side.
We recommend not adding the gumbo filé to the slow cooker pot as it's a flavor that some love and some don't. Plus, gumbo filé can get slightly bitter when reheated for leftovers. It's best to use on a plate by plate basis, stirred in while at the table.