Crockpot Gumbo Recipe

5 from 5 votes

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!

Prep Time30

Cook Time8

Total Time8 30

Course: Main Dishes

Cuisine: Cajun

Diet: Dairy Free

Servings:

Calories: 378kcal

Author: Andrea

Equipment

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!

Video

Notes

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.

Nutrition