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Crock Pot Gumbo Recipe – A Classic Recipe Made Easy

If you are looking for a great recipe to make for your Fat Tuesday or Mardi Gras celebration but don’t have a lot of time to cook, you are going to love this delicious Crock Pot Gumbo recipe.

This thick and hearty stew contains the holy trinity of vegetables which include onions, celery and green peppers. And it also includes a great mixture of protein.

Flavorful andouille sausage, chicken thighs and shrimp are added to give the stew great texture and taste. When served with a scoop of white rice it becomes a hearty meal that will keep you feeing full for hours.

crock pot gumbo

Although you could technically add all the ingredients to a slow cooker, it is best to prepare a few ingredients in a skillet first. Yes it will take you a little more time than dumping everything in the pot and walking away.

However, the additional flavor from the sautéing process adds so much to this dish. In addition, the liquid will thicken up perfectly without any additional steps required at the end of the day.

What Is The Difference Between Gumbo and Jambalaya?

For those that grew up in Louisiana or in the areas where gumbo and jambalaya are served, these two dishes are easily explained. However, for those who aren’t familiar let me explain what the main difference is between the two popular dishes.

Gumbo

Gumbo is a soup/stew like dish that becomes thick by the addition of either a dark roux, okra, filé powder and it is cooked over a long period of time on the stove or in a crock pot. It includes a mixture of vegetables including the holy trinity of onions, celery and green peppers.

The proteins of choice traditionally are sausage, chicken or shellfish. Although you could use a combination of all three types of protein it can be served with a single protein as well.

This thick and hearty stew has a ton of flavor from the addition of various spices. Once it is served in a bowl a scoop of rice is often added on top.

rice in stew
Gumbo is served with rice as a side, not a part of the actual recipe.

Jambalaya

Although jambalaya also includes the holy trinity of vegetables and can include the same protein choices that gumbo has these two dishes are much different.

Rice is a key ingredient in jambalaya, not an after thought. In fact the vegetables and the proteins are cooked in a broth with the rice.

The rice will absorb the broth as it cooks making it more like a casserole dish than a stew. Therefore jambalaya can be served on a plate, where gumbo must be served in a bowl.

Creole vs. Cajun

There are many different ways to cook gumbo. And I am not talking about whether or not you cook it on the stove, crock pot, or make Instant Pot Gumbo.

Here I am talking about two distinct ways that this traditional dish is made, Creole style or Cajun style. Both are delicious, however, depending on how you learn to make this dish you probably have a strong preference for one way or the other.

1. Spices

The first difference between the two different types of dishes is the addition of spices. Cajun seasoning typically includes garlic powder, onion powder, black pepper, cayenne pepper and possibly white pepper.

Creole seasoning will add a few additional herbs such as paprika, oregano, and thyme to increase the flavor profile a bit.

You can purchase pre-made Cajun or Creole seasonings or make your own. However, if you want to switch up the seasonings, you can certainly do so.

In fact, I prefer to add oregano and thyme along with Cajun spices to add more flavor to the dish. The choice is really up to you.

Cajun seasoning
There is a difference between Creole and Cajun seasoning. However, feel free to add other seasonings per your preference.

2. Tomatoes

However the biggest difference between Creole and Cajun cooking is the addition of tomato products. Traditional Creole recipes include tomatoes or tomato products.

However Cajun cooking does not include tomatoes. Therefore you will notice that Cajun Gumbo has a brown hue to the liquid from the rue that was made to thicken it.

Although some individuals like the addition of tomatoes to their Gumbo for added flavor, the Gumbo then becomes Creole Gumbo.

Tips For Making Crock Pot Gumbo

1. Choose Your Protein

You can switch up the protein that you add the the crock pot gumbo as you prefer. For instance if you want to make it without shrimp, feel free to make it with only chicken or sausage. The choice is up to you.

2. Make A Roux

I highly recommend making the roux in a skillet and sautéing the vegetables before they go in to the slow cooker. They will add a ton of flavor and the roux helps thicken the liquid during the cooking process.

However if you absolutely don’t have the time you can throw everything in the slow cooker and omit the oil, flour and butter. Then make a cornstarch slurry with a 1 to 2 ratio of cornstarch to water (1 teaspoon corn starch to 2 teaspoons water) and mix it in during the last hour of cooking.

flour and butter roux for crock pot gumbo
Before the spices get adde gumbo starts with a roux that is made consists of equal parts flour and fat.

3. Okra

Don’t worry if you don’t like the taste or texture of okra. Once it cooks in the slow cooker it absorbs the flavor of the gumbo and doesn’t get a slimy texture.

The addition of okra is important in helping the gumbo thicken up to the correct consistency.

Crock Pot Gumbo Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 1/2 lb. andouille sausage, sliced on an slight angle
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter, unsalted
  • 4 tablespoons all-purpose flour
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 3 celery ribs, diced
  • 2 cloves of garlic, minced

Gumbo Seasoning

  • 4 tsp. Cajun seasoning
  • 1/2 tsp. cayenne pepper, more or less to taste
  • 1/2 tsp. thyme
  • 1/4 tsp. oregano
  • 1 bay leaf

Other Crock Pot Gumbo Ingredients

  • 2 cups chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 cups frozen okra, sliced
  • 1 lb. chicken thighs, cut in 1 inch pieces
  • 1/2 lb. medium size raw shrimp, peeled and deveined (optional)

Serving Ingredients

  • Cooked white rice
  • Chopped fresh parsley
holy trinity
Like many New Orleans recipes, jambalaya starts with the holy trinity of ingredients: onions, peppers and celery.

INSTRUCTIONS

Start by adding the sliced sausage to large skillet placed over on medium-high heat. Cook for 3-4 minutes on both sides until it starts to brown around the edges. Remove the sausage from the pan and set aside.

Decrease the heat to medium and then add the butter and olive oil to the pan. Once the butter melts slowly add the flour and whisk constantly until a thick, peanut butter color paste forms.

Add the diced green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the veggies begin to soften. Add the garlic and stir for 30 seconds.

Next add the Cajun seasoning, thyme, oregano to the roux and stir until combined. Remove the skillet from the heat.

Add the Gumbo skillet mixture to the crock pot. Then add the bay leaf, chicken broth, Worcestershire sauce and okra. Stir until blended.

Place the cooked sausage and raw chicken thigh chunks in the slow cooker.

crock pot gumbo with okra
The addition of okra will help the gumbo thicken to the perfect consistency.

Cook Time Required

Cover and cook for 3-4 hours on High power or 7-8 hours on Low power.

Add the raw shrimp to the slow cooker and cook for a few minutes until the shrimp turns bright pink in color. Season with salt and pepper to taste.

Serve the gumbo in a bowl with a scoop of white rice on top. Garnish with chopped fresh parsley if desired.

Enjoy! Mary

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Crock Pot Gumbo

crock pot gumbo served with rice

How to make New Orleans style Gumbo in a slow cooker. A thick and hearty stew made with the holy trinity of vegetables and sausage, chicken and shrimp.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 1/2 lb. andouille sausage, sliced on an slight angle
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter, unsalted
  • 4 tablespoons all-purpose flour
  • 1 bell pepper, diced
  • 1/2 medium onion, diced
  • 3 celery ribs, diced
  • 2 cloves of garlic, minced
  • 4 tsp. Cajun seasoning
  • 1/2 tsp. cayenne pepper, more or less to taste
  • 1/2 tsp. thyme
  • 1/4 tsp. oregano
  • 1 bay leaf
  • 2 cups chicken stock
  • 2 teaspoons Worcestershire sauce
  • 2 cups frozen okra, sliced
  • 1 lb. chicken thighs, cut in 1 inch pieces
  • 1/2 lb. medium size raw shrimp, peeled and deveined

For Serving

  • Cooked white rice
  • Chopped fresh parsley

Instructions

  1. Add the sliced sausage to large skillet placed over on medium-high heat. Cook for 3-4 minutes on both sides until it starts to brown around the edges. Remove the sausage from the pan and set aside.

  2. Decrease the heat to medium and then add the butter and olive oil to the pan. Once the butter melts slowly add the flour and whisk constantly until a thick, peanut butter color paste forms.

  3. Add the diced green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the veggies begin to soften. Add the garlic and stir for 30 seconds.

  4. Add the Cajun seasoning, thyme, oregano to the roux and stir until combined. Remove the skillet from the heat.

  5. Add the skillet mixture to the slow cooker. Then add the bay leaf, chicken broth, Worcestershire sauce and okra. Stir until blended.

  6. Place the cooked sausage and raw chicken thigh chunks in the slow cooker.

  7. Cover and cook for 3-4 hours on High power or 7-8 hours on Low power.

  8. Add the raw shrimp to the slow cooker. and cook for a few minutes until the shrimp turns bright pink in color. Season with salt and pepper to taste.

  9. Serve in a bowl with a scoop of white rice. Garnish with chopped fresh parsley if desired.

Notes

*You can omit the shrimp if you prefer and make a Chicken and Sausage Gumbo.

**I highly recommend making the roux in a skillet and sautéing the vegetables before they go in to the slow cooker. They will add a ton of flavor and the roux helps thicken the liquid during the cooking process. However you can throw everything in the slow cooker and omit the oil, flour and butter. Then make a cornstarch slurry with a 1 to 2 ratio of cornstarch to water. (1 teaspoon corn starch to 2 teaspoons water) and mix it in during the last hour of cooking.

Okra - don't worry if you don't like the taste or texture of okra. Once it cooks in the slow cooker it absorbs the flavor of the gumbo and doesn't get slimy.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 507Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 190mgSodium: 1535mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 32g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

Cajun Gumbo Recipe With Sausage and Chicken - Make Your Meals

Monday 20th of February 2023

[…] those that love the taste of Gumbo, but don’t have time to make it, try our Crock Pot Gumbo or Instant Pot Gumbo […]

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