6 servings

Crockpot Gumbo

Recipe by: True Taste Buds

This easy crockpot gumbo recipe delivers all the deep Louisiana flavor you crave with a fraction of the hands-on effort. Let the slow cooker do the heavy lifting while you go about your busy day.

★★★★★ 4.56 from 578 votes
PREP TIME 30 mins
COOK TIME 495 mins
TOTAL TIME 525 mins
SERVINGS 6
Crockpot Gumbo

Ingredients

  • 1/2 cup Vegetable oil
  • 1/2 cup All-purpose flour
  • 1 medium Yellow onion, diced
  • 1 medium Green bell pepper, diced
  • 2 ribs Celery, diced
  • 4 cloves Garlic, minced
  • 1 pound Boneless skinless chicken thighs, cut into bite-sized pieces
  • 14 ounces Smoked andouille sausage, sliced into rounds
  • 1 pound Large raw shrimp, peeled and deveined
  • 4 cups Low sodium chicken broth
  • 1 (14.5 ounce) can Diced tomatoes, undrained
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon Dried thyme
  • 2 Dried bay leaves
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Whisk in the flour until it looks like wet sand and smells slightly nutty.
  2. Stir the mixture continuously for about 15 to 20 minutes until it reaches a rich dark copper or chocolate brown color.
  3. Add the diced onion, bell pepper, and celery directly to the hot roux. Cook for 5 minutes until soft, then stir in the minced garlic for one more minute.
  4. Transfer the vegetable and roux mixture to your slow cooker. Add the bite-sized chicken pieces and sliced andouille sausage right on top.
  5. Pour in the chicken broth and undrained diced tomatoes. Stir in the Cajun seasoning, dried thyme, bay leaves, salt, and black pepper until perfectly combined.
  6. Secure the lid on your crockpot. Let everything simmer on the low setting for 6 to 8 hours until the chicken becomes incredibly tender.
  7. Remove the bay leaves from the slow cooker. Stir the raw peeled shrimp into the hot liquid and cover again for 15 minutes until they turn pink and opaque.
  8. Ladle the rich gumbo into deep bowls over a scoop of warm white rice. Top generously with fresh chopped parsley or green onions.

Notes

Tip: Keep the heat moderate and do not walk away or the flour will burn. You can also cook this on high for 3 to 4 hours if you are short on time. We highly recommend sticking to raw shrimp, as pre-cooked shrimp will turn very rubbery.

Nutrition

Calories: 420 kcal | Carbohydrates: 18 g | Protein: 34 g | Fat: 24 g | Saturated Fat: 6 g | Cholesterol: 155 mg | Sodium: 850 mg | Fiber: 3 g | Sugar: 4 g