Slow Cooker Gumbo

4.92 from 12 votes

This Louisiana crockpot gumbo simmers chicken, andouille sausage, and the Holy Trinity of onions, celery, and bell peppers in a rich stovetop roux, with shrimp stirred in at the end. Ten minutes of hands-on work at the stove and the slow cooker handles the rest!

Course Dinner

Cuisine Southern

Keyword crock pot gumbo, crockpot gumbo, slow cooker gumbo

Prep Time 30

Cook Time 4

Total Time 4 30

Servings people (about 7-8 cups)

Calories 218kcal

Author Blair Lonergan

Equipment

6-7 quart slow cooker

Ingredients

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

Instructions

Make the roux: Heat the flour and oil in a small saucepan or skillet over medium heat. Cook for 8 to 10 minutes, whisking constantly so it does not burn. The mixture should turn a light reddish brown. If it darkens too quickly, reduce the heat to medium-low.
Cool the roux: Remove from the heat and let it sit for a few minutes before transferring it to the bottom of a 6 to 7 quart slow cooker. Pouring it in screaming hot can crack the insert.
Layer the pot: Add the chicken, then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
Cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the vegetables are tender.
Add the shrimp: Turn the slow cooker to HIGH if it is not already there and stir in the shrimp. Cover and cook on HIGH for 15 to 20 more minutes, stirring twice, or until the shrimp are pink and opaque.
Finish the pot: Discard the bay leaf. Remove the chicken, chop or shred the meat, and return it to the pot. Stir in the green onions and parsley.
Season and serve: Taste and season with salt and pepper, cayenne, or hot sauce. Serve with cooked rice and garnish with additional chopped fresh parsley, if desired.

Notes

Let the roux cool before adding it. Pouring a screaming hot roux into a cold ceramic insert can crack it.
Watch the roux closely, whisking almost constantly. A burnt roux cannot be rescued, so start over if it smells sharp or bitter.
Use a 6 to 7 quart slow cooker. Anything smaller will crowd the pot.
Chicken thighs stay the most moist and tender over the long cooking time. Boneless, skinless chicken breast works too if you prefer white meat.
The chicken goes in raw. There is no need to brown it first.
Add okra with the other vegetables in step 3, fresh or frozen, to thicken the broth and add classic Southern flavor.
Double the roux for a noticeably thicker gumbo.
Swap proteins in equal weights. Extra shrimp, crab meat, oysters, duck, or turkey all work.
Andouille is the most traditional sausage for authentic Cajun flavor, but kielbasa or another smoked sausage works well.
Salt before you spice. A long simmer flattens seasoning, so a bland pot often needs salt.
Serve over your favorite cooked rice, or cauliflower rice for a lighter option.
Store in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 3 months. Reheat gently over low heat.

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