Crockpot Gumbo
A rich and savory gumbo with chicken and andouille sausage, simmered all day in your slow cooker for an easy, flavorful dinner.
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
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.