Easy Slow Cooker Gumbo

Slow cooker gumbo with shrimp, chicken, sausage, and okra.

Making a slow cooker gumbo might feel like a crime against tradition, but with the right approach, you can still get that deep, authentic Louisiana flavor! This hands-off recipe simplifies the process while delivering the same bold, hearty taste. Just follow my tips for the best results. 20 minutes of prep!

Course Dinner, Main Course

Cuisine American, Cajun

Keyword gumbo, slow cooker

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 578kcal

Author Lauren LeBlanc

Equipment

4 Quart Slow Cooker
2 Quart Measuring Cup

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.

Nutrition