Easy Slow Cooker Gumbo

Why You’ll Love This Recipe

• Traditional Cajun flavors made simple with the slow cooker.
• Deep, rich gumbo base from a flavorful dark roux.
• Tender chicken thighs and smoky sausage provide hearty protein.
• Optional shrimp and okra add layers of texture and flavor.
• Minimal hands-on time, perfect for busy days.
• Great for feeding a crowd or meal prepping.

Ingredients

• 2 teaspoons paprika
• 2 teaspoons Cajun seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper (optional)
• 2-3 pounds boneless skinless chicken thighs
• 1 pound andouille sausage (or smoked sausage)
• 1 large yellow onion, chopped
• 1 bell pepper, chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 3 green onions, thinly sliced
• 1 cup dark roux (store-bought or homemade)
• 4 cups chicken broth, warmed
• 1 bay leaf
• 1-2 cups frozen okra (optional)
• 1 pound medium shrimp, peeled and deveined (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep: Chop onion, bell pepper, celery; mince garlic; slice green onions and sausage; pat chicken thighs dry and cut into bite-sized pieces.
2. Season: Combine dry spices and season chicken evenly.
3. Layer: Set slow cooker to low. Layer chicken at the bottom, then add sausage, onion, celery, bell pepper, garlic, and half the green onions.
4. Emulsify Roux: Heat roux in a heatproof bowl in the microwave (15-second intervals), whisk in warm chicken broth gradually until smooth and emulsified. (Optional but recommended for best texture.)
5. Cook: Pour roux and broth mixture over ingredients in slow cooker, add bay leaf. Cover and cook on low for 4-6 hours.
6. Finish: In the last 15-20 minutes, skim excess grease, remove bay leaf, taste and adjust seasoning with Cajun seasoning. If separated, whisk well.
7. Add Okra: If using, stir in frozen okra and cook another 15-20 minutes until heated through.
8. Add Shrimp: If using, season shrimp with Cajun seasoning, add to slow cooker, and cook 10 minutes until shrimp are opaque and cooked.
9. Serve: Serve gumbo over rice with potato salad on the side. Garnish with remaining green onions.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 4-6 hours
• Total Time: About 4 hours 20 minutes

Variations

• Use bone-in chicken thighs; debone after cooking and return to gumbo.
• Substitute andouille with kielbasa or smoked sausage.
• Omit shrimp for a simpler version.
• Use okra to thicken gumbo naturally.
• Add hot sauce or extra cayenne for more heat.

Storage/Reheating

Cool completely and store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 6 months. Reheat gently on the stove, adding broth if needed to thin.

FAQs

Can I dump everything in the slow cooker?

Yes, but whisking the roux and broth before adding creates a smoother, better texture.

Can I make this gumbo without roux?

Roux gives gumbo its signature flavor and thickness; alternatives like okra or dry roux can be used but won’t match traditional richness.

How do I thicken thin gumbo?

Simmer uncovered, add more roux, or use okra.

Can I use store-bought roux?

Yes, store-bought roux like Zatarain’s or Tony Chachere’s work well.

Can I make roux in the slow cooker?

No, it requires high heat and is best made on the stovetop ahead of time.

How long can I cook gumbo in the slow cooker?

4-6 hours on low is ideal; longer cooking may make chicken stringy.

Do I need to thaw shrimp before adding?

Yes, thaw shrimp before adding to the slow cooker.

Can I use bone-in chicken?

Yes, cook as directed, then debone and chop chicken before returning to the pot.

Can I freeze leftover gumbo?

Yes, freeze for up to 6 months in airtight containers.

What sides go well with gumbo?

Serve over white rice with potato salad or crusty bread on the side.

Conclusion

This easy slow cooker gumbo recipe offers authentic Cajun flavors with minimal effort. By combining a rich roux, tender chicken, smoky sausage, and optional shrimp and okra, you get a hearty, flavorful meal perfect for any occasion. Whether feeding a family or prepping ahead, this gumbo delivers Louisiana comfort in every spoonful.

Easy Slow Cooker Gumbo

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 4-6 hours
• Total Time: About 4 hours 20 minutes
• Yield: 8 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Cajun, Louisiana
• Diet: Halal

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Description

Easy Slow Cooker Gumbo combines a rich dark roux with tender chicken, smoky andouille sausage, and optional shrimp and okra for an authentic, hearty Louisiana dish with minimal effort.

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Ingredients

2 teaspoons paprika

2 teaspoons Cajun seasoning

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional)

2–3 pounds boneless skinless chicken thighs

1 pound andouille sausage (or smoked sausage)

1 large yellow onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

4 cloves garlic, minced

3 green onions, thinly sliced

1 cup dark roux (store-bought or homemade)

4 cups chicken broth, warmed

1 bay leaf

1–2 cups frozen okra (optional)

1 pound medium shrimp, peeled and deveined (optional)

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Instructions

1. Chop onion, bell pepper, celery; mince garlic; slice green onions and sausage; pat chicken thighs dry and cut into bite-sized pieces.
2. Combine dry spices and season chicken evenly.
3. Set slow cooker to low. Layer chicken at the bottom, then add sausage, onion, celery, bell pepper, garlic, and half the green onions.
4. Heat roux in a heatproof bowl in microwave (15-second intervals), whisk in warm chicken broth gradually until smooth and emulsified.
5. Pour roux and broth mixture over ingredients in slow cooker, add bay leaf. Cover and cook on low for 4-6 hours.
6. In last 15-20 minutes, skim excess grease, remove bay leaf, taste and adjust seasoning with Cajun seasoning. Whisk if separated.
7. If using, stir in frozen okra and cook another 15-20 minutes until heated through.
8. If using, season shrimp with Cajun seasoning, add to slow cooker, and cook 10 minutes until shrimp are opaque and cooked.
9. Serve gumbo over rice with potato salad on the side. Garnish with remaining green onions.

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Notes

Use bone-in chicken thighs; debone after cooking and return to gumbo.

Substitute andouille with kielbasa or smoked sausage.

Omit shrimp for simpler version.

Use okra to thicken gumbo naturally.

Add hot sauce or extra cayenne for more heat.

Store cooled gumbo in airtight container in fridge up to 4 days or freeze up to 6 months.

Reheat gently on stove, adding broth if needed to thin.

Whisk roux and broth before adding for smoother texture.

Do not cook roux in slow cooker; make ahead on stovetop.

Thaw shrimp before adding to slow cooker.

Serve with white rice, potato salad, or crusty bread.

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Nutrition

• Serving Size: 1 cup
• Calories: approx. 350-400 kcal
• Sugar: 3-5 g
• Sodium: 800-1000 mg
• Fat: 18-22 g
• Saturated Fat: 6-8 g
• Unsaturated Fat: 8-12 g
• Trans Fat: 0 g
• Carbohydrates: 15-20 g
• Fiber: 3-4 g
• Protein: 30-35 g
• Cholesterol: 90-110 mg