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Slow Cooker Gumbo

A soul‑warming slow cooker gumbo that delivers deep, Creole‑inspired flavor with minimal hands‑on time. Tender chicken, smoky sausage, sweet shrimp, and a rich, savory base come together in one pot, making this an effortless yet impressive comfort meal. Serve over steamed rice for a classic Louisiana‑style supper.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 10
Course: Main Course
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method

Ingredients
  

Gumbo Base
  • 4  Tbsp ½ stick butter
  • 1 cup yellow onion chopped
  • 1 cup green bell pepper chopped
  • 1 cup celery chopped
  • 4 cloves garlic minced
  • 12  oz andouille sausage sliced (or smoked sausage)
  • 1 box Creole gumbo base mix or substitute Cajun seasoning + broth thickener
  • 6  cups water or chicken broth
  • 1  lb boneless skinless chicken breasts or thighs
  • 1 14.5  oz can fire‑roasted diced tomatoes undrained
  • 1 14.5  oz can okra drained
  • 1  lb medium raw shrimp peeled and deveined
  • Salt and pepper to taste
To Serve
  • Steamed white rice
  • Chopped green onions or parsley optional
  • Hot sauce optional

Equipment

  • Slow cooker / crockpot
  • Large Skillet
  • Cutting board and knife
  • Whisk or spoon
  • Measuring cups and spoons

Method
 

  1. Melt butter in a skillet over medium‐high heat. Add onion, bell pepper, and celery; sauté until softened, then add garlic and cook until fragrant.
  2. Stir in sliced sausage and sauté briefly to warm through, then remove from heat.
  3. In the slow cooker, whisk together the water or broth and Creole gumbo base mix until combined.
  4. Add the sautéed vegetables, sausage, chicken, and fire‑roasted tomatoes to the slow cooker. Stir to combine.
  5. Cover and cook on high for about 3 hours, or on low for 6–7 hours, until the chicken is tender and the flavors are well developed.
  6. Remove the chicken and shred it with two forks, then return it to the slow cooker.
  7. Stir in the okra and shrimp, cover again, and cook for an additional 30 minutes until the shrimp is cooked through and pink.
  8. Taste and season with salt and pepper as needed.