Embark on a culinary journey to the heart of Louisiana with this incredible **Easy Slow Cooker Crockpot Gumbo**. This isn’t just a meal; it’s a celebration of authentic Creole and Cajun flavors, slow-cooked to perfection. Featuring tender chicken, savory andouille sausage, succulent shrimp and/or crab, and classic okra, this healthy, spice-infused dish is incredibly versatile, allowing you to tailor the heat from mild to fiery.
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Gumbo holds a special place in many Southern households, and in our family, it’s a cherished tradition, often gracing our holiday tables as the main course, especially at Christmas. The secret to its profound depth of flavor lies not only in the slow cooking process but also in a carefully selected blend of dried spices and the foundational roux. Many of the spices you’ll need are likely already staples in your pantry, making this authentic dish more accessible than you might imagine.
Table of Contents
The Soul of Gumbo: Spices and Flavor
The distinctive and rich flavor profile of gumbo comes directly from its blend of aromatic spices, coupled with the deep, nutty foundation of a perfectly made roux. This combination creates a culinary experience that is truly unique and deeply satisfying. To control the heat, simply omit the cayenne pepper for a milder version. For this authentic Creole Cajun gumbo, you will need the following key spices:
- Bay leaf: Essential for a subtle, earthy undertone.
- Dried basil: Adds a touch of herbaceous sweetness that complements the savory notes.
- Oregano: Brings a robust, slightly bitter warmth crucial to the Creole-Cajun profile.
- Creole Seasoning: The cornerstone of flavor, a vibrant blend of paprika, garlic powder, onion powder, and various herbs. You can buy a store-bought blend or make your own for a fresher taste.
- Thyme: Its minty, lemony, and earthy notes are indispensable for classic gumbo flavor.
- Worcestershire sauce: Provides a depth of umami and a subtle tanginess, enhancing the overall savory profile.
- Cayenne pepper: For those who crave heat, this is your secret weapon. Adjust to your preferred level of spice.
Each spice plays a vital role, building layers of flavor that evolve beautifully during the slow cooking process. Don’t be afraid to taste and adjust the seasoning as the gumbo cooks to truly make it your own.
Choosing Your Chicken for Gumbo
For this **slow cooker gumbo recipe**, I personally prefer using boneless, skinless chicken breasts. They are lean, easy to shred, and absorb the rich flavors of the gumbo exceptionally well. However, you have several excellent options:
- Boneless, Skinless Chicken Thighs: A fantastic alternative to breasts. Thighs are naturally juicier and more forgiving, remaining tender even after extended cooking. You can use them interchangeably with chicken breasts without altering the cooking time.
- Cooked Rotisserie Chicken: If you’re short on time, a pre-cooked rotisserie chicken is a convenient shortcut. Simply shred or chop the chicken into bite-sized pieces and add it to the slow cooker later in the cooking process to prevent it from becoming dry or overcooked. This option significantly cuts down on prep time without sacrificing flavor, as the rotisserie chicken brings its own seasoned goodness to the pot.
Whichever cut you choose, ensure it’s skinless to avoid excessive fat in the gumbo and boneless for ease of eating. Cubing your chicken before adding it to the slow cooker allows it to cook more evenly and makes shredding much simpler.
Selecting the Perfect Shrimp
When it comes to shrimp for your **seafood gumbo**, the grocery store offers numerous choices, from raw to pre-cooked, frozen to fresh, deveined to tails on/off. Here’s my guide to making the best selection for this recipe:
- Avoid Pre-Cooked Shrimp: I strongly advise against using pre-cooked shrimp. The difference in taste and texture is undeniable. Pre-cooked shrimp has already been cooked once and will inevitably become overcooked and rubbery when reheated in your gumbo. Raw shrimp, on the other hand, cooks in a matter of minutes, yielding a far superior taste and tender texture.
- Always Choose Deveined (If Possible): The dark “vein” running along the back of the shrimp is actually its digestive tract. While not harmful to eat, it can be unappetizing. My preference is always to buy shrimp that are already deveined for convenience. If you purchase shrimp with the vein intact, you can easily remove it yourself by making a shallow slit along the back with a sharp paring knife and lifting it out with the tip of the knife.
- Size Matters: Opt for large shrimp (or even jumbo shrimp). Smaller shrimp are not only harder to work with but also tend to get lost in the hearty texture of gumbo. Large shrimp offer a more satisfying bite and presence in the dish.
- Frozen Raw Shrimp is Excellent: Don’t shy away from raw frozen shrimp. It’s often fresher than “fresh” shrimp displayed at the seafood counter, which may have been previously frozen and thawed. Flash-frozen raw shrimp retains its quality and flavor when thawed correctly.
By choosing raw, deveined, and large shrimp, you ensure the best possible texture and flavor for your **chicken and shrimp gumbo**.
Thawing Frozen Shrimp Properly
Thawing frozen shrimp quickly and safely is crucial to maintain its texture and prevent it from becoming tough. The best and easiest method is to use cold water:
- Place the frozen shrimp in a large bowl.
- Fill the bowl with cold tap water, ensuring the shrimp are fully submerged.
- Let the shrimp sit in the cold water for 10-15 minutes. For larger quantities or very large shrimp, you might need to change the water once or twice.
- The shrimp will thaw within minutes and be ready to peel (if tails are on) and prepare for your gumbo.
Avoid using hot water, as this can start to cook the shrimp unevenly and compromise its delicate texture. Once thawed, use the shrimp immediately for best results.
Adding Other Seafood to Your Gumbo
This **Creole Cajun gumbo** is wonderfully adaptable, and adding more seafood can elevate it even further. Absolutely, you can add other seafood!
- Crab: Jumbo lump crab meat is a fantastic addition. I often toss it in along with the shrimp for an extra layer of sweetness and texture. If you prefer, crab legs (in the shell or pre-cracked) can also be used, adding a dramatic presentation and requiring guests to crack them open for the sweet meat.
- Oysters: For a true taste of the coast, fresh oysters can be stirred in at the very end. They cook almost instantly and release their briny liquor, enriching the gumbo.
- Fish: Firm white fish, such as cod, snapper, or halibut, cut into chunks, can also be added.
Crucial Tip for Seafood: Seafood cooks incredibly fast. To prevent overcooking and ensure tender, succulent results, you must never add it during the long slow-cooking process. Instead, wait until the gumbo has finished its main cooking time and the chicken is shredded and returned to the pot. Stir in the raw shrimp and any other seafood you’ve chosen, then simply cook for a few minutes (typically 3-5 minutes for shrimp) until the shrimp turns bright pink and opaque, and any other seafood is just cooked through. This ensures your seafood remains perfectly tender and flavorful.
Mastering the Roux: The Foundation of Flavor
The roux is arguably the most critical component of any authentic Creole or Cajun gumbo, providing both thickening and a deep, complex flavor that cannot be replicated. A roux is a simple mixture of equal parts fat (like butter or oil) and flour, cooked together. But don’t let its simplicity fool you; patience and constant attention are key to mastering it.
The Process:
- Start by melting your butter (or heating your oil) in a heavy-bottomed skillet or Dutch oven over medium heat.
- Once melted/hot, gradually whisk in the flour.
- Now, the most important part: **STIR, STIR, STIR CONSTANTLY.** If you stop stirring, even for a moment, the flour will stick to the bottom and burn, imparting a bitter, acrid taste to your gumbo. There’s no coming back from a burnt roux; you’ll have to start over.
The Color Debate: The shade of brown your roux reaches is a topic of passionate debate among gumbo aficionados, and it significantly impacts the final flavor and color of your gumbo.
- Peanut Butter Brown Roux (Light Roux): This lighter roux takes approximately 5-6 minutes of continuous stirring. It imparts a nutty flavor and helps to thicken the gumbo while keeping its overall color lighter. This is often preferred in some Creole gumbos.
- Deep Brown Roux (Dark Roux): This is typically preferred for a true Cajun gumbo, yielding a richer, deeper color and a more intense, complex, and earthy flavor. Achieving this hue will take 10 minutes or more of diligent, constant stirring. The darker the roux, the less thickening power it has, but the more profound the flavor it contributes. The photos in this recipe illustrate a beautiful, deep brown roux, which adds immense character to our slow cooker gumbo.
Ultimately, the choice of roux color is a matter of personal preference. Experiment to discover which depth of flavor you enjoy most. Just remember, a dark roux is developed slowly, building flavor through careful caramelization of the flour. This foundation is what makes your gumbo truly authentic and unforgettable.
Slow Cooker Roux vs. Stovetop Alternatives
The beauty of a **Crockpot gumbo** is its convenience, but when it comes to the roux, a traditional stovetop approach often yields the best results. Here’s how to handle it:
- Stovetop Safe Slow Cooker Base: If your slow cooker has a removable insert that is stovetop-safe (often ceramic or aluminum), you’re in luck! You can prepare your roux directly in the slow cooker base, then add the vegetables to sauté. This minimizes dirty dishes and streamlines the process.
- Traditional Stovetop Method: If your slow cooker does not have a stovetop-safe base, you will need to prepare the roux and sauté the Holy Trinity vegetables in a separate heavy-bottomed pot or skillet on your stove. Once the roux is perfected and the vegetables are softened, simply transfer them to the slow cooker insert along with the remaining ingredients.
Can You Skip the Roux? While it’s technically possible to omit the butter, flour, and olive oil and simply dump all your ingredients into the Crockpot, be aware that this will not produce an authentic gumbo. The dish will lack the characteristic deep flavor, rich color, and thick, velvety texture that only a proper roux provides. True Southern gumbo is defined by its roux.
Thickening Without a Roux: If you absolutely must skip the roux, you can try to thicken the gumbo towards the end of cooking using a slurry. To do this, combine 1 tablespoon of all-purpose flour with 1 tablespoon of cold water in a small bowl, whisking until smooth. Stir this mixture into the hot gumbo and continue to cook, stirring frequently, until it thickens. If it’s not thick enough, you can make and add another slurry. However, this method will only provide thickness; it won’t contribute the profound depth of flavor that a slow-cooked roux develops. For me, the extra effort of making a proper roux is always worth it for the real thing.
The Holy Trinity of Cajun & Creole Cuisine
In the vibrant culinary landscape of Louisiana, the “Holy Trinity” refers to the foundational trio of aromatic vegetables: **onions, bell peppers, and celery**. This sacred combination is to Cajun and Creole cooking what mirepoix is to French cuisine, forming the aromatic base for countless iconic dishes. You will invariably find this essential blend of finely chopped vegetables in staples like gumbo, Shrimp Étouffée, dirty rice, and jambalaya.
The Holy Trinity is more than just a mix of vegetables; it’s a flavor building block that provides a sweet, savory, and slightly peppery backdrop, allowing other ingredients to shine while contributing its own distinct character. The slow cooking of these vegetables, especially after the roux, helps to soften them and release their aromatic oils, infusing the entire dish with a depth of flavor that defines Southern comfort food. For this **slow cooker gumbo**, using fresh, well-chopped Holy Trinity vegetables is key to achieving that authentic taste.
Step-by-Step: Making Gumbo in Your Slow Cooker
Creating an authentic, flavorful gumbo in your slow cooker is a rewarding experience. While the full, detailed measurements and instructions are available in the recipe card below, here’s an overview of the process to guide you through preparing this delicious **slow cooker chicken and sausage gumbo**:
- Brown the Andouille Sausage: Begin by adding your sliced andouille sausage to a skillet over medium-high heat. Cook until nicely browned and slightly crispy, then remove and set aside. This step renders fat and builds flavor in the pan.
- Prepare the Roux: In the same skillet (or your stovetop-safe slow cooker insert), add butter and olive oil. Once melted, gradually whisk in the all-purpose flour in three stages. Continue whisking constantly over medium heat until the roux achieves a deep, rich brown color. Patience here is key!
- Sauté the Holy Trinity: Add the chopped green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the vegetables have softened and become fragrant.
- Infuse with Spices: Stir in all the specified spices, minced garlic, and Worcestershire sauce into the roux and vegetables. Cook for another minute, allowing the spices to bloom.
- Combine in Slow Cooker: Transfer the flavorful roux and vegetable mixture to your slow cooker. Pour in the chicken broth, diced tomatoes (if using), and frozen chopped okra. Stir everything together until well combined.
- Add Main Proteins: Place the raw boneless, skinless chicken breasts and the previously cooked andouille sausage into the slow cooker.
- Slow Cook to Perfection: Secure the lid on your slow cooker. Cook on HIGH for 3-4 hours or on LOW for 7-8 hours, or until the chicken is fork-tender and easily shreddable.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Shred them using two forks, then return the shredded chicken to the gumbo.
- Add Seafood: Stir in the raw shrimp and any other desired seafood (like crab meat). Continue cooking for a few more minutes (typically 3-5 minutes) until the shrimp turns vibrant pink and opaque, indicating it’s perfectly cooked.
- Taste and Serve: Taste the gumbo and adjust seasoning (salt and pepper) as needed. Serve hot, traditionally over a bed of fluffy white rice.
This method ensures a rich, deeply flavored gumbo with perfectly cooked ingredients, all with the convenience of your slow cooker.
Optimal Cook Time for Slow Cooker Gumbo
The beauty of making gumbo in a slow cooker lies in the long, gentle cooking process, which allows flavors to meld beautifully and meat to become incredibly tender. While gumbo can cook for many hours, there are options depending on your schedule:
- Fastest Cook Time (High Setting): If you’re looking for a quicker turnaround, cook your **crockpot gumbo** on the HIGH setting for 3-4 hours. This setting brings the gumbo to a simmer more quickly, still providing enough time for the chicken to become tender and the flavors to develop.
- Standard Cook Time (Low Setting): For the most profound flavor development and exceptionally tender chicken, cooking on the LOW setting for 7-8 hours is ideal. The extended low heat allows the ingredients to slowly release their flavors, creating a truly rich and cohesive gumbo.
Regardless of the setting, the primary goal is to ensure the chicken becomes so tender that it can be easily shredded with a fork. This indicates it has absorbed sufficient flavor and reached the desired texture for your delicious **chicken and shrimp gumbo**.
The Okra Question: To Substitute or Not?
Okra is a quintessential ingredient in many **authentic Creole Cajun gumbo** recipes, known for its dual role in adding a unique flavor and, perhaps more importantly, acting as a natural thickener. It contributes to the gumbo’s rich, thick texture that is highly prized.
While some people dislike okra due to its perceived “slimy” texture when lightly cooked, this characteristic completely disappears when okra is cooked for an extended period, as it is in a slow cooker gumbo. The long cooking breaks down the mucilage, leaving behind only the pleasant flavor and a velvety consistency without any sliminess.
Therefore, when asked about substitutions for okra, my stance is firm: I have no suggestions. For an truly authentic and traditionally textured gumbo, okra is a must. Its flavor contribution and unparalleled thickening properties are integral to the dish’s identity. If you’re concerned about sliminess, rest assured that in this slow-cooked recipe, it won’t be an issue.
To Add Tomatoes or Not? A Gumbo Debate
The inclusion of tomatoes in gumbo is a classic point of distinction between Creole and Cajun versions, and it often sparks friendly culinary debates.
- Creole Gumbo: Typically hails from New Orleans and often includes tomatoes, giving the gumbo a reddish hue and a slightly tangier, brighter flavor profile. This style reflects the influence of various European (French, Spanish), African, and Caribbean cultures on New Orleans cuisine, where tomatoes were more readily integrated.
- Cajun Gumbo: Originating from the bayous and prairies of Southwest Louisiana, Cajun gumbo traditionally omits tomatoes, focusing instead on a very dark roux and a rich, earthy flavor. The absence of tomatoes results in a darker, more brownish gumbo.
For this **slow cooker gumbo**, I’ve included diced tomatoes as an optional ingredient. If you prefer a more traditional Cajun-style gumbo or simply don’t enjoy tomatoes in your stew, feel free to omit them entirely. The gumbo will still be incredibly flavorful and authentic. It’s truly a matter of personal preference and the specific regional style you wish to emulate.
Storage and Freezing Your Gumbo
Gumbo is one of those magical dishes that often tastes even better the next day as the flavors continue to meld and deepen. Proper storage is key to enjoying your leftovers safely:
- Refrigeration: Once your gumbo has cooled completely, transfer it to airtight containers. It will keep beautifully in the refrigerator for 3-4 days. Ensure it’s tightly sealed to prevent absorption of other fridge odors and to maintain freshness.
- Freezing Tips: Gumbo is an excellent candidate for freezing, making it perfect for meal prep or a quick weeknight dinner. It can be stored in the freezer for up to 6 months without significant loss of quality.
- Freezing Method: I highly recommend using sturdy, portion-sized soup molds from Amazon. These allow you to freeze individual servings, which are incredibly convenient for reheating. Once frozen solid, you can pop the gumbo out of the molds and store the blocks in freezer bags or containers to save space.
- Freezing with Rice: For ultimate convenience, you can even freeze individual portions of gumbo already mixed with rice at the bottom.
- Reheating: Thaw frozen gumbo in the refrigerator overnight, then reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water to adjust consistency. Alternatively, microwave individual portions.
Having a stash of homemade **Crockpot gumbo** in your freezer means a delicious, hearty meal is always just a reheat away!
What to Serve Alongside Your Gumbo
Gumbo is a meal in itself, but it truly shines when served with a few classic Southern accompaniments. Here are some perfect pairings for your **slow cooker gumbo**:
- Southern Soul Food Cornbread: A classic for soaking up every drop of that rich gravy.
- Sweet Potato Cornbread: A delicious twist on traditional cornbread, adding a hint of sweetness.
- Air Fryer Garlic Bread: Crispy, garlicky, and quick to make.
- Cornbread Muffins: Individual portions of cornbread for easy serving.
Explore More Southern Recipes
If you love the flavors of this **authentic Creole Cajun gumbo**, you’ll surely enjoy these other Southern-inspired dishes from our kitchen:
- Instant Pot Gumbo: For when you need gumbo on the table faster.
- Shrimp Étouffée Recipe: Another classic Louisiana dish with a rich, savory gravy.
- Instant Pot Red Beans and Rice: A hearty and comforting Monday staple.
- Cajun Shrimp Pasta: A creamy, spicy pasta dish bursting with flavor.
- Southern Chicken Spaghetti: A cheesy, comforting casserole dish.
- Cajun Dirty Rice: A flavorful rice dish often served as a side or main.
- Slow Cooker Crockpot Oxtails: Tender, fall-off-the-bone oxtails in a rich gravy.
Discover More Slow Cooker Crockpot Recipes
The slow cooker is an indispensable tool for effortless and delicious meals. If you enjoyed the ease of this **Crockpot gumbo**, explore more convenient recipes designed for your slow cooker:
- Slow Cooker Crockpot BBQ Meatballs
- Slow Cooker Crockpot Chicken and Rice
- Slow Cooker Crockpot Chili Mac and Cheese
- Slow Cooker Crockpot White Chicken Chili
- Pulled Pork Sliders
- Slow Cooker Crockpot Cheeseburger Soup
- Homestyle Chicken Noodle Soup
- Sugar-Free Apple Butter
- Slow Cooker Buffalo Chicken Dip
- Crockpot Slow Cooker Broccoli Cheese Soup
- Slow Cooker Crockpot Chicken Fajitas
You will also love our Cajun Seafood Gumbo with Shrimp and Crab for another incredible seafood experience.
More Recipes You’ll Love
Expand your culinary repertoire with these diverse and delicious recipes, perfect for any occasion:
- How to Make Crab Rangoon
- Air Fryer Frozen Chicken Wings
- Air Fry Onion Rings
- Cabbage Recipe Southern
- Traeger Spatchcock Turkey
- Seafood Stuffing
- Mango Habanero Sauce Recipe
- Hot Honey Rub Wings
- Sweet Thai Chili Wings
- Kung Pao Chicken Panda
- Collard Greens Seasoning
- Stuffed Baked Chicken
- Traeger Wings
- Smoking Duck
- Louisiana Seafood Gumbo Recipe
- Recipe for Turkey Wings
- Pellet Smoker Whole Chicken
- Pan-Seared Salmon
Easy Slow Cooker Crockpot Gumbo
By Brandi Crawford
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Equipment
- Slow Cooker
- Freezer Soup Molds
Ingredients
- 10 oz andouille sausage Sliced into pieces
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chopped green peppers
- 1 cup chopped celery
- 1 cup chopped onion I use white onion.
- 3 garlic cloves
- 2 cups frozen chopped okra
- 14.5 oz diced tomatoes Optional
- 24 oz chicken broth
- 1 pound skinless chicken breasts
- 1 pound raw shrimp
Spices
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 tablespoon Creole Seasoning
- ½ teaspoon thyme
- 1 tablespoon worcestershire sauce
- 1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste I save this for the end and when the dish is fully cooked. Taste repeatedly and adjust as necessary.
Instructions
- Add the sliced sausage to a skillet on medium-high heat. Cook for 3-4 minutes on both sides until browned. Remove the sausage from the pan and set aside.
- Add the butter and olive oil to the same pan on medium heat. While it melts, gradually add the flour in 3 phases, whisking vigorously after each addition.
- Continue to stir constantly until the roux turns a deep brown color. This is the most crucial step and requires continuous stirring to prevent burning.
- Add the green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the vegetables have softened.
- Add all of the spices, minced garlic, and Worcestershire sauce to the roux mixture and stir until fragrant, about 1 minute.
- Transfer the roux and vegetable mixture to the slow cooker along with the chicken broth, diced tomatoes (if using), and frozen okra. Stir to combine.
- Place the raw chicken breasts and the cooked sausage into the slow cooker.
- Place the lid on the slow cooker. Cook for 3-4 hours on High or 7-8 hours on Low, until the chicken is very tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the raw shrimp (and any other seafood like crab) to the slow cooker.
- Cook for just a few minutes, stirring occasionally, until the shrimp turns bright pink and opaque.
- Taste and season with additional salt and pepper as needed. Serve hot over rice.
Notes
- If your slow cooker does not have a removable stovetop-safe base, prepare the roux and sauté the vegetables in a separate skillet on the stove before adding them to the slow cooker.
- While you can technically skip making a roux and simply combine all ingredients, the resulting dish will lack the authentic thickness, richness, and complex flavor of true Southern gumbo.
- If omitting the roux, you can thicken the gumbo towards the end of cooking by adding a slurry: combine 1 tablespoon of flour and 1 tablespoon of cold water, then stir into the hot gumbo until thickened. Repeat if necessary.
- For a mild gumbo, simply omit the cayenne pepper.
- Boneless, skinless chicken thighs can be substituted for chicken breasts with no change to the cooking time, offering a juicier result. A cooked rotisserie chicken can also be used; chop it into cubes and add it during the last 30-60 minutes of cooking.
- Seafood cooks quickly. Always add raw shrimp and other delicate seafood during the final few minutes of cooking, after the main gumbo has finished, to prevent overcooking.
- The ideal shade of roux is often debated. A lighter, peanut butter brown roux (5-6 minutes of stirring) provides a nutty flavor and good thickening. A deep brown roux (10+ minutes of stirring) offers a more profound, earthy flavor with less thickening power. Choose based on your preference.
- There are no recommended substitutions for okra in authentic gumbo. It is essential for flavor and its unique thickening properties. When cooked for a long time in gumbo, any “sliminess” disappears, leaving a rich, thick texture.
- The inclusion of tomatoes is optional and a matter of preference; some Creole gumbos include them for a brighter flavor, while traditional Cajun gumbos typically do not. Feel free to omit if desired.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.