Description
This Slow Cooker Gumbo is a cozy, bold-flavored Southern classic made beginner-friendly. Loaded with chicken, sausage, shrimp, and vegetables, it’s a rich and hearty one-pot meal with minimal active cooking time and major comfort.
Ingredients
Scale
- 10 oz andouille sausage, sliced
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1 cup chopped white onion
- 3 garlic cloves, minced
- 2 cups frozen chopped okra
- 14.5 oz canned diced tomatoes (optional)
- 24 oz chicken broth
- 1 pound skinless chicken breasts
- 1 pound raw large shrimp, peeled and deveined
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon Creole seasoning
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
Instructions
- Brown the Sausage: In a skillet over medium-high heat, cook the sliced andouille sausage for 3 to 4 minutes per side until golden brown and slightly crisp. Remove from the pan and set aside.
- Make the Roux: In the same pan, melt the butter with the olive oil over medium heat. Gradually whisk in the flour, stirring constantly to avoid burning. Continue stirring for about 8–10 minutes until the roux turns a deep, rich brown color, similar to melted chocolate or dark peanut butter.
- Add the Veggies and Spices: To the finished roux, add the chopped onion, bell pepper, and celery. Cook for 2 to 3 minutes until softened, then stir in the garlic, Worcestershire sauce, basil, oregano, thyme, bay leaf, cayenne (if using), and Creole seasoning. Mix well and let the aromatics bloom for another minute.
- Transfer to Slow Cooker: Pour the roux mixture into your slow cooker. Add the chicken broth, canned tomatoes (if using), and frozen okra. Stir everything together to combine.
- Add Chicken and Sausage: Place the raw chicken breasts and the cooked sausage into the slow cooker. Cover and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, until the chicken is tender enough to shred easily.
- Finish with Shrimp: Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Add the raw shrimp and cook for another 5 to 6 minutes, or until the shrimp turn pink and are just cooked through.
- Taste and Adjust: Taste the gumbo and adjust seasoning with salt and pepper as needed. Remove bay leaf before serving.
Notes
- For a richer flavor, let the roux reach a deep brown shade but be careful not to burn it—stir constantly. You can use chicken thighs instead of breasts for a juicier texture. If you’re short on time, use pre-cooked rotisserie chicken and add it during the last hour of slow cooking. Gumbo is great for meal prep and tastes even better the next day after the flavors develop.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Southern, Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 389 kcal
- Sugar: 4g
- Sodium: 832mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 172mg