Slow Cooker Gumbo
Making slow cooker gumbo might seem downright blasphemous to Louisiana natives, but with the right technique, you can still achieve that deep, rich flavor Louisiana gumbo is known for! This easy gumbo recipe is way more hands off a traditional gumbo recipe, but tastes just as good when you follow my tips. Only 20 minutes of active time.
While some may be morally opposed to a slow cooker gumbo, if you’re short on prep time (and standing at the stove time), this recipe is a winner! Use pre-made gumbo roux to speed up the process. Traditional gumbo takes time and patience, but this slow cooker version brings all the deep, authentic flavors with a hands-off approach.
Why Trust This Recipe?
Growing up in Louisiana, gumbo was a staple for holidays, celebrations, and weekend family dinners. Traditional gumbo is a labor of love, often taking at least 2 hours to make properly. While this slow cooker version simplifies the process, it doesn’t compromise on authenticity or flavor.
I’ve tested this recipe multiple times with different variations to ensure it delivers the bold, smoky depth of a classic gumbo, just with a more hands-off approach. Through testing, I found that whisking the roux and broth together before adding them to the slow cooker creates the best texture. Beyond that, everything else can simply be added to the pot and left to simmer until it’s ready!
Does It Come Out Like Regular Gumbo?
Nothing beats traditional stovetop gumbo, but this slow cooker version comes pretty close! For simplicity, I skipped steps like browning the sausage and chicken, which add extra depth of flavor.
The biggest difference is texture. Since a slow cooker uses gentle heat, the broth and roux can separate more easily. Simply whisk the liquid at the end to emulsify everything for a thicker, smoother gumbo.
It’s All About The Roux
Making an authentic Louisiana gumbo really is all about the roux. If you’ve never made roux before, first check out my Ultimate Guide to Roux. This mix of fat and caramelized flour creates a deep and rich flavor that is like nothing else. The drawback – roux takes TIME. The traditional stove top method takes at least an hour of standing at the stove stirring. The good news is, you have options if you’re short on time!
Here are your options for an easy gumbo roux:
- Store bought roux: This is the quickest and easiest way, and tastes just as good as homemade. Kary’s Roux and Savoie’s Roux are both great options (see photo below).
- Microwave roux: You can make a dark gumbo roux in the microwave in just 10 minutes! Just be super careful not to burn the roux or yourself. See my easy microwave roux guide for all the details.
- Oven roux: This method takes much longer, but is much easier. You just have to stir every 30 minutes or so, but the oven really does all the work. See my oven roux method for instructions.
Bonus Tip: You can make gumbo roux way ahead of time! Store cooled roux in a jar in the refrigerator for up to 6 months and in the freezer for up to a year so you’ll be ready to make an easy gumbo any time.
Lauren’s Tips for Making Easy Gumbo
- Use jarred roux. While some cajun purists might scoff at using a pre-made roux, I’m here to say you can’t tell the difference between a gumbo made with homemade roux vs store bought roux. The two most popular brands are Kary’s Roux and Savoie’s Roux. They are both a nice dark brown color, perfect for a rich flavorful gumbo. You can also make a big batch of roux yourself and store it for later.
- Use pre-chopped trinity. If you live in Louisiana, then you probably have access to Guidry’s Creole Seasoning at your local grocery store. It’s a pre-chopped mix of onions, bell peppers, celery, garlic, parsley, and green onions. If you can’t find Guidry’s, look for pre-chopped frozen seasoning mixes in the freezer aisle.
- Emulsify the roux and broth together first before adding them to the slow cooker for the best texture.
- If using shrimp, don’t add until the end to avoid overcooked rubbery shrimp.
Ingredients & Substitutions
- Andouille sausage – This cajun sausage is the traditional choice for a gumbo. If you can’t find it in your local store, substitute for smoked sausage.
- Chicken thighs – To make this recipe easier, I use boneless skinless chicken thighs. I include directions for using bone-in chicken thighs in the recipe notes.
- The holy trinity – The cajun holy trinity consists of yellow onion, bell pepper, and celery, and is the foundation for many cajun and creole dishes.
- Roux – The backbone of any good gumbo! To make this recipe easier, use a pre-made roux. See the All About The Roux section above for the details.
- Okra – Okra is a green vegetable traditionally found in gumbo. It is optional in this recipe, but acts as a thickener.
- Shrimp – Shrimp is also optional in this recipe. Medium sized shrimp work best for gumbo. See Shrimp Sizes Explained for more information.
- Seasonings – I use a variety of dried herbs and spices for this recipe. You can use creole seasoning or cajun seasoning to add flavor.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Gumbo in the Slow Cooker
- Combine all the dry seasoning ingredients and mix together. Season chicken pieces evenly.
- Layer seasoned chicken in the bottom of the slow cooker.
- Top with sausage.
- Next add in the trinity, garlic, and half the green onions on top the sausage.
- Heat the roux in a 2 quart measuring cup, then slowly whisk in warmed broth a little at a time until it’s all incorporated and smooth. Pour on top of the other ingredients in the slow cooker.
- Add a bay leaf. Cover and cook for 4-6 hours on low. Towards the end of cooking, spoon off any grease that pools.
- If using okra, add frozen okra to the slow cooker and cover again. Cook for another 15-20 minutes until okra is hot.
- If using shrimp, season to taste with cajun seasoning, and add to the slow cooker and cover. Cook for about 10 minutes until the shrimp are cooked through and opaque.
- Serve gumbo over rice with a side of potato salad. Top with remaining green onions. Enjoy!
Equipment Needed
Buy Now → 
Buy Now → 
SAVOIE’S® Old Fashioned Dark Roux
Buy Now →Storage & Make Ahead
- Storage: Allow gumbo to completely cool before storing covered in the refrigerator for 4-5 days. If you need to cool a large amount of gumbo, pour it into smaller separate containers to cool faster.
- Freeze: Freeze completely cooled gumbo in an airtight freezer container for up to 6 months. I like filling a freezer quart zip top bag, then laying flat to freeze. This makes defrosting easier.
- Reheat: Reheat gumbo in the microwave or on the stove top until heated through. Don’t over heat as to not overcook the shrimp.
- Make ahead: This gumbo can be made a day ahead of time and cooled completely, then stored in the refrigerator. Do not store in the slow cooker crock. You can also layer the ingredients in the slow cooker (except okra and shrimp), then store in the refrigerator before cooking. Cook the next day per instructions.
What to Serve With Gumbo
Gumbo is traditionally served with white rice and a scoop of potato salad! Don’t forget the hot sauce and topping it with fresh green onions.
See What to Serve With Gumbo for more side dish ideas.
More Cajun Recipes
Did you love this recipe? Please leave a comment and let me know!
Easy Slow Cooker Gumbo
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2-3 pounds boneless skinless chicken thighs
- 1 pound andouille sausage (or smoked sausage)
- 1 large yellow onion
- 1 green bell pepper
- 3 stalks celery
- 4 cloves garlic
- 3 green onions
- 1 cup dark roux ( *see note)
- 4 cups chicken broth
- 1 bay leaf
- 1-2 cups frozen okra (*optional)
- 1 pound medium shrimp (peeled and deveined *optional)
- Cajun seasoning to taste
Instructions
- PREP: Chop onion, bell pepper, and celery. Mince garlic. Thinly slice green onions. Slice andouille. Pat chicken thighs dry and cut into bite size pieces.
- SEASON: Combine all the dry seasoning ingredients and mix together. Season chicken thigh pieces evenly.
- LAYER: Turn the slow cooker to low. Add a layer of seasoned chicken at the bottom. Next add the andouille. Top with chopped onion, celery, bell pepper, garlic, and half the green onions.
- EMULSIFY: Heat roux in a large heat proof bowl/measuring cup at 15 second increments in the microwave until hot, stirring between. Whisk in warmed chicken broth a little at a time until the roux and broth are smooth and emulsified together. (*see note)
- COOK: Pour broth and roux mixture over top of the vegetables and add a bay leaf. Cover and cook for 4-6 hours on low. (*see note)
- FINISH: In the last 15-20 minutes of cooking, spoon off any grease that has pooled and stir gumbo well. Remove the bay leaf. Taste the gumbo and add cajun seasoning to taste. If it looks separated, whisk together.
- OKRA*: If using okra, add frozen okra to the slow cooker and cover again. Cook for another 15-20 minutes until okra is hot.
- SHRIMP*: If using shrimp, season to taste with cajun seasoning, and add to the slow cooker and cover. Cook for about 10 minutes until the shrimp are cooked through and opaque.
- SERVE: Serve gumbo over rice with a side of potato salad. Top with remaining green onions. Enjoy!
Notes
- Roux: Using a pre-made roux makes this recipe SO much easier! Use a store bought jarred variety like Kary’s Roux or Savoie’s Roux. You can also make your own ahead of time using the traditional gumbo roux method, oven roux method, or microwave roux method.
- Substitute for bone-in chicken thighs: Season the chicken per recipe and layer in the slow cooker. At the end of cooking, remove thighs, debone, and chop chicken into bite sized pieces. Return chicken to the slow cooker.
- The emulsify step is optional, but I highly recommend it for the best texture. Since roux is oil-based, it needs to be thoroughly mixed with the broth to fully emulsify. Whisking the hot roux with warm broth before adding it to the slow cooker helps it blend smoothly. If you skip this step, simply add the roux and broth separately, but be sure to whisk well at the end to fully incorporate the roux into the gumbo.
- Normally slow cooker cook time is 4-6 hours on high or 6-8 hours on low. I’ve found for this recipe the longer you cook on low past 6 hours, the chicken can become too stringy. About 4-5 hours on low was perfect for me, and reached well above a safe temperature for poultry of 165°F. You can cook up to 8 hours on low if needed.
- If using shrimp, defrost them before adding to the slow cooker.
- Cool completely then store in the refrigerator for up to 4 days.
- Freeze for up to 6 months.
Equipment
- 4 Quart Slow Cooker
- 2 Quart Measuring Cup
Nutrition
Frequently Asked Questions
Yes and no. I’ve tested this recipe multiple ways, including a dump-and-go method. The problem with skipping the roux and broth emulsification step is the final texture of the gumbo can be a little off. While it technically works, skipping the roux and broth emulsification step can lead to a slightly off texture.
For the best results, I recommend whisking the hot roux with broth first before adding it to the slow cooker. This small step helps the roux fully incorporate, creating a smoother, more cohesive gumbo. That said, if you’re short on time, you can still dump everything in and let it cook. It will still be flavorful, just with a slightly different texture.
Some gumbos can be thickened with okra instead of a roux, but for me, the deep, rich flavor of gumbo comes from the roux, so I don’t recommend skipping it. However, if you’re looking for an alternative, you can use a dry roux instead. To do this, heat about ¼ cup of oil, then slowly whisk in the dry roux until combined. Gradually whisk in warmed broth until smooth and fully incorporated, then pour this mixture into the slow cooker.
If your gumbo is too thin, here are a few ways to thicken it.
– Simmer with the lid ajar – Letting the gumbo simmer uncovered for a while allows excess liquid to evaporate, naturally thickening the broth.
– Add more roux – Whisk warmed roux with a ladle of gumbo broth until smooth, then stir it back into the pot.
– Use okra – Okra naturally thickens gumbo as it cooks, releasing a thickening agent that helps give it body.
Absolutely! This easy gumbo recipe is perfect for using a store-bought roux. Kary’s Roux and Savoie’s Roux are both great options.
No, it is not possible to make a dark roux in a slow cooker. The higher heat of the stove is required to get that deep dark color and flavor. For this recipe use store bought roux or make your own ahead of time with the traditional gumbo roux method, oven roux, or microwave roux.
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
where y’at?
Let’s get social, cher! Come hang out with me and get a little peek into the life of a food blogger.
What part of the green onion should we use? The white bulb part, the green ends, or both?
I cut off the very end and use both white and green parts. Some people prefer to use the white parts for cooking, and the green parts for garnishing since the white parts have a stronger oniony taste.
Loved this recipe! It’s especially easy to use a jarred roux. Saving this for lazy days!
Totally agree! You can use pre-chopped veggies too. If you’re in the south, there is a brand called Savoie’s that sells pre-chopped trinity.