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