I modified a few things with great results. I cooked a whole chicken in the slow cooker first. This made dealing with the chicken a snap. While it was cooking, I skillet fried the sausage (could not find andouille so I used chorizo) set aside, then sautéed “the trinity” in the sausage grease, adding a teaspoon of Cajun seasoning. Then I broke up the chicken and poured the slow cooker liquids into the stock pot, added some of the chicken (including a few bones), sausage, and the sauteed vegetables. Meanwhile I made the roux in a separate skillet, (although never have done this before, it came out great), then poured it in the stock pot. Simmered it for 1 ½ hours. I was a little nervous about the okra, since I have never eaten or cooked with it before, so a shyly threw a handful of frozen okra in during the last half hour. It all came out great! I will definitely make it again!
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I modified a few things with great results. I cooked a whole chicken in the slow cooker first....