This recipe makes a deep, flavorful gumbo right in your slow cooker. It combines chicken, spicy andouille sausage, and classic vegetables in a rich broth thickened with a dark roux.
While it simmers for several hours, the active prep time is short. The slow cooker does most of the work, letting the flavors develop all day for a satisfying dinner.
Why will you love Crockpot Gumbo?
Deep flavor development: Slow cooking gently coaxes out the flavors from the sausage, chicken, and vegetables, creating a complex broth.
Convenient hands-off cooking: Once the ingredients are layered in the crockpot, you can leave it to cook for hours with minimal attention.
Shortcut roux: Using a prepared dark roux and the microwave saves a lot of time and effort compared to making it from scratch on the stovetop.
Crockpot Gumbo Ingredients
• Andouille Sausage: This is a spicy, smoked pork sausage from Louisiana. If you can’t find it, a good quality smoked sausage or kielbasa will also work.
• Dark Roux: You can buy jarred dark roux in most large supermarkets or online. It is a key ingredient for the gumbo’s color and flavor.
• Chicken: Boneless, skinless chicken thighs work well because they stay tender and moist during the long cooking time. You can use chicken breast, but it may become drier.
• Okra: Frozen sliced okra is a convenient thickener. If you are not a fan of its texture, you can leave it out.
• Shrimp: Adding raw, peeled, and deveined shrimp at the end makes this a surf-and-turf gumbo. Avoid pre-cooked shrimp as they can become rubbery.
Exact quantities are in the recipe card below.
How to Make Crockpot Gumbo
Step 1: Prep and Season
First, get your ingredients ready. Cut the chicken, slice the sausage, and chop all your vegetables. In a small bowl, mix together the dried spices. Use this blend to season the chicken pieces, making sure they are well coated.
Step 2: Layer in the Slow Cooker
Arrange the seasoned chicken in the bottom of the slow cooker. Top it with the sliced sausage, then scatter the chopped onion, bell pepper, celery, and garlic over the top. This layering helps the flavors meld as they cook.
Step 3: Prepare the Broth
To make the liquid base, warm the prepared roux in the microwave, then gradually whisk in warm chicken broth. Continue whisking until the mixture is smooth. Pour this liquid over the ingredients in the slow cooker and add the bay leaf.
Step 4: Slow Cook and Finish
Let the gumbo cook on low for 6 to 8 hours. Before serving, remove the bay leaf and skim any fat from the surface. If you are using them, stir in the optional shrimp and okra during the last 20 minutes of cooking.
How to Store and Freeze Crockpot Gumbo
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. The flavor often improves overnight. For longer storage, freeze without the rice for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally, until hot all the way through.
Expert Tips for Crockpot Gumbo
For food safety, ensure chicken is cooked to a minimum internal temperature of 165°F (74°C) and shrimp to 145°F (63°C).
Using a prepared, jarred dark roux is a significant time-saver and essential for the gumbo’s authentic color and nutty flavor. You can find it in the international aisle of many grocery stores or online.
It is normal for fat to render from the andouille sausage. Skimming it off before serving results in a cleaner-tasting broth.
If your gumbo seems to separate after cooking, a vigorous whisk can help bring the broth back together.
What to Serve with Crockpot Gumbo?
Serve the gumbo hot in bowls over a scoop of fluffy white rice. A side of cornbread or a simple green salad complements the rich flavors.
Crockpot Gumbo Recipe FAQs
Can I make my own roux for this recipe?
Yes, you can make a dark roux by cooking equal parts flour and fat (like vegetable oil) over low heat until it reaches a dark chocolate color. However, this process can take 45 minutes or more and requires constant stirring. Using a jarred roux is a reliable and much faster alternative.
My gumbo looks greasy. What should I do?
It’s normal for a good amount of fat to render from the andouille sausage. The easiest way to deal with this is to use a large spoon to skim the reddish-orange fat from the surface of the gumbo just before you serve it.
Is the okra necessary?
No, the okra is optional. It acts as a natural thickener and is traditional in many gumbos, but if you do not like its texture, you can simply omit it. The gumbo will still be thick enough from the roux.
Crockpot Gumbo
Ingredients
- 2.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces, 1.1 kg
- 1 lb andouille sausage sliced into 1/4-inch rounds, 450 g
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 4 cups low-sodium chicken broth warmed, 960 ml
- 1 cup prepared dark roux 120 g
- 1 bay leaf
- 3 scallions thinly sliced, green and white parts separated
- 1 lb raw medium shrimp peeled and deveined (optional), 450 g
- 1.5 cups frozen sliced okra (optional) 225 g
- Cooked white rice for serving
For the spice blend
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Instructions
- In a small bowl, combine all the spice blend ingredients: onion powder, garlic powder, paprika, smoked paprika, oregano, thyme, salt, black pepper, and cayenne. Pat the chicken pieces dry and toss them with the spice blend until evenly coated.
- Place the seasoned chicken in a single layer at the bottom of a 6-quart or larger slow cooker. Add the sliced andouille sausage on top of the chicken. Scatter the chopped onion, bell pepper, celery, minced garlic, and the white parts of the scallions over the sausage.
- In a medium microwave-safe bowl, heat the prepared roux for 15-30 seconds, or until it softens. Gradually pour in about 1 cup of the warm chicken broth, whisking constantly until smooth. Continue to slowly whisk in the remaining broth until the mixture is fully combined and has no lumps.
- Pour the roux and broth mixture over the ingredients in the slow cooker. Add the bay leaf and stir gently to combine everything.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until the chicken is tender and cooked through.
- About 20 minutes before serving, remove the bay leaf. Skim any excess fat from the surface with a spoon. If using, stir in the frozen okra and optional shrimp.
- Cover and continue to cook for 10 to 15 minutes, or until the okra is heated through and the shrimp are pink and opaque. The internal temperature of the chicken should be 165°F (74°C) and the shrimp should reach 145°F (63°C).
- Taste the gumbo and adjust seasoning if needed. Serve hot over cooked white rice, garnished with the reserved green parts of the scallions.
Notes
