How to make gumbo in a slow cooker?

Start with the Cajun trinity—onions, bell pepper, and celery—then add seasoned chicken, sausage, garlic, broth, and spices. Cook on low for 6–8 hours, shred the chicken, and serve over rice.

Can you cook gumbo in a slow cooker?

Absolutely. Slow cookers are ideal for gumbo. They allow the ingredients to simmer slowly, creating a rich, developed flavor without constant attention.

How long to cook gumbo in slow cooker?

Cook on LOW for 6–8 hours or HIGH for 3–4 hours . Seafood should be added in the last 30 minutes to avoid overcooking.

What’s the best sausage for gumbo?

Andouille sausage is traditional for its smoky, spicy flavor. If you can’t find it, smoked kielbasa or hot links are good alternatives.

Slow Cooker Gumbo | 5 Easy Steps for a Bold Southern

Name: Slow Cooker Gumbo with Chicken, Sausage, and Shrimp
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 - 8 servings
Cuisine: Southern
Ingredients: ¼ cup all-purpose flour; ¼ cup vegetable oil; 1 lb. boneless, skinless chicken thighs (or breast); ½ lb. andouille or smoked sausage, sliced; 1 (14.5 oz) can diced tomatoes, not drained; ½ large onion, diced; ½ green bell pepper, diced; 1 celery rib, diced; 2 cloves garlic, minced; 1 bay leaf; 2 teaspoons Cajun or Creole seasoning; ½ teaspoon sweet paprika; ½ teaspoon dried thyme; ½ teaspoon dried oregano; 2 cups chicken broth or stock; ½ lb. raw shrimp, peeled and deveined; 2 green onions, chopped; 2 tablespoons chopped fresh parsley; Kosher salt and ground black pepper, to taste; Cayenne or hot sauce, to taste; Cooked white rice, for serving

Description

A big pot of healthy Crockpot Gumbo with chicken, sausage, and shrimp is a cozy, nourishing way to end the day. This Southern favorite simmers with bold Creole flavor in your slow cooker

Ingredients

Scale

¼ cup all-purpose flour
¼ cup vegetable oil
1 lb. boneless, skinless chicken thighs (or chicken breast)
½ lb. andouille or smoked sausage, sliced
1 (14.5 oz) can diced tomatoes (not drained)
½ large onion, diced
½ green bell pepper, diced
1 celery rib, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons Cajun or Creole seasoning
½ teaspoon sweet paprika
½ teaspoon dried thyme (or 1 tsp fresh)
½ teaspoon dried oregano
2 cups chicken broth or stock
½ lb. raw shrimp, peeled and deveined
2 green onions, chopped
2 tbsp fresh parsley, plus more for garnish
Kosher salt and ground black pepper, to taste
Cayenne or hot sauce, to taste
Cooked white rice, for serving

Instructions

Make a roux by cooking flour and oil in a saucepan over medium heat for 8–10 minutes, whisking constantly until reddish-brown.
Transfer roux to the bottom of the slow cooker.
Add chicken, sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, seasonings, and chicken broth.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Turn to HIGH, stir in shrimp, and cook 15–20 minutes more until shrimp are pink.
Discard bay leaf. Shred chicken, return it to the pot, and stir in green onions and parsley.
Taste and adjust seasoning. Serve over rice and garnish with parsley.

Notes

Watch the roux closely—it burns fast!
Chicken thighs stay tender; breasts can be used if preferred.
Substitute shrimp for chicken or add okra to thicken the broth.
Use hot sauce or cayenne at the end for more heat.
Andouille is classic, but kielbasa also works well.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Southern

Nutrition

Serving Size: 1.5 cups
Calories: 410
Sugar: 4g
Sodium: 1020mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 32g
Cholesterol: 115mg

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