This delicious CrockPot Gumbo recipe is packed with all of your favorite Cajun flavors mixed in together to make a soul-warming Southern Comfort meal!
This Crockpot Gumbo recipe is a soul-warming, slow-cooked version of the classic Southern dish that brings bold Cajun flavors to your kitchen with minimal effort. Loaded with sausage, shrimp, peppers, onions, and celery, it is sure to be your family’s favorite meal.
If you love easy recipes where you do not have to do all the cooking, then you have to check out all of my Instant Pot and Crockpot/Slow Cooker recipes!
Table of Contents
What is Gumbo?
Gumbo is a traditional stew from Louisiana, USA, deeply rooted in Creole and Cajun cuisines. It typically features a strong-flavored stock, meat or shellfish, a thickener, and the “Holy Trinity” of vegetables—bell peppers, onions, and celery. Gumbo is often thickened with okra, roux (a cooked mixture of flour and fat), or file powder (ground sassafras leaves). The dish is usually served over rice and is celebrated for its complexity of flavors and hearty consistency.
Reasons to Love this Gumbo
- Gumbo is hearty and satisfying, making it a comforting meal during cold weather.
- Prep in the morning and come home to a ready-to-eat meal, this dish is perfect for busy schedules.
- Crockpot Gumbo is versatile and you can easily adapt the recipe to include whatever meats or seafood you have, making it a great dish for leftovers.
Recipe Ingredients
- Smoked Sausage: The sausage adds a smoky, robust flavor and a pleasantly firm texture.
- Diced Tomatoes: These contribute a mild sweetness and slight acidity that adds a tender texture and vibrant color to the dish.
- Cayenne Pepper: This spice is crucial for introducing a warm, fiery kick.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Enhance the gumbo with fresh thyme, chopped parsley, or a bit of oregano for added freshness. Introduce ground white pepper to elevate the aroma of the dish.
- Vegetable Oil Alternative: Use butter instead of vegetable oil to make the roux, adding a slightly richer, nuttier flavor to the base of the gumbo.
How to Make Crockpot Gumbo
Step 1: Using a small saucepan, add the flour and oil and mix well.
Step 2: Then, turn the stove on to medium-high heat and cook the roux for 8-10 minutes until it reaches a brown caramel-like color. Be sure to stir constantly so that it doesn’t burn.
Step 3: Next, transfer the roux into your crockpot and add in all of the gumbo ingredients except for the shrimp, and cook on low for 8 hours.
Step 4: After the 8 hours of cooking, add the shrimp into the crockpot and continue cooking on low for 15 to 20 minutes.
Step 5: Meanwhile, cook 1 cup of rice, of your choosing, based on the package instructions.
Step 6: Finally, serve the gumbo hot over your cooked rice and enjoy!
Expert Tips
- Shrimp Timing: To avoid overcooked, rubbery shrimp, consider adding them to the crockpot only in the last 10 minutes of cooking if your crockpot runs hot.
- Adjusting Thickness: If the gumbo is too thin after cooking, mix a tablespoon of cornstarch with cold water and stir it into the gumbo, cooking for an additional 10-15 minutes to thicken.
Frequently Asked Questions
Yes, you can substitute skinless chicken thighs for the chicken breast. Thighs offer a richer flavor and more tenderness.
Yes, making gumbo in a slow cooker is an excellent method for developing flavors, especially for busy cooks. Prepare the roux separately, then add it with the other ingredients to the slow cooker.
Storage Info
STORE leftover Slow Cooker Gumbo in an airtight container in the refrigerator for up to 3 days. To FREEZE, store in your freezer in a sealed container for up to 3 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm on the stove over medium heat until heated through. Alternatively, microwave single servings on high for 1-2 minutes, stirring halfway through.
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Ingredients
- 12 oz medium shrimp - peeled and deveined
- 3 Tbsp all purpose flour
- 3 Tbsp vegetable oil
- 1/2 lb smoked sausage - cut into bite sized slices
- 1 lb boneless, skinless, chicken breast - cut into bite sized pieces
- 1 1/2 cups frozen okra - chopped
- 1 cup white onion - coarsely chopped
- 1/2 cup green bell pepper - coarsely chopped
- 1/2 cup red bell pepper - coarsely chopped
- 1/2 cup celery - chopped
- 1 can diced tomatoes
- 3 cloves garlic - minced
- 2 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 1/4 tsp ground black pepper
For the Rice
- 1 cup rice
Instructions
- Using a small saucepan, add the flour and oil and mix well.
- Then, turn the stove on to medium-high heat and cook the roux for 8-10 minutes until it reaches a brown caramel-like color. Be sure to stir constantly so that it doesn't burn.
- Next, transfer the roux into your crockpot and add in all of the gumbo ingredients except for the shrimp, and cook on low for 8 hours.
- After the 8 hours of cooking, add the shrimp into the crockpot and continue cooking on low for 15 to 20 minutes.
- Meanwhile, cook 1 cup of rice, of your choosing, based on the package instructions.
- Finally, serve the gumbo hot over your cooked rice and enjoy!
Looking forward to trying this!