Description

This Slow Cooker Gumbo is a hearty, flavorful dish that combines tender chicken, spicy andouille sausage, fresh shrimp, and a rich tomato-based broth. Perfect for a comforting meal, this recipe uses a slow cooker to develop deep flavors with minimal hands-on time. Optional homemade roux adds a traditional touch and thickens the gumbo, which is served over fluffy cooked rice for a complete meal.

Ingredients

Scale

For the Roux (Optional)

4 tablespoons butter
1/4 cup + 2 tablespoons flour

For the Gumbo

1 red bell pepper, diced
1 onion, diced
3 celery stalks, diced
28 ounce can diced tomatoes
1 ½ pounds boneless, skinless chicken thighs
1 package andouille sausage, sliced
1 pound raw shrimp (with shells on recommended)
1 tablespoon Cajun seasoning
1 teaspoon kosher salt
½ teaspoon dried thyme
2 cups chicken broth
1 teaspoon minced garlic
2 cups cooked rice (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Make the Roux (Optional): In a skillet over medium heat, melt the butter. Once melted and starting to bubble, whisk in the flour continuously until the mixture turns a dark brown color, about 4 minutes. Remove from heat and set aside until ready to add to the slow cooker.
Combine Ingredients in Slow Cooker: Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille sausage, Cajun seasoning, kosher salt, dried thyme, chicken broth, minced garlic, and the prepared roux (if using) to the slow cooker. Do not add the shrimp at this stage.
Cook the Gumbo: Stir all ingredients gently to combine. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is tender.
Add the Shrimp: About 15 minutes before the end of cooking, stir in the raw shrimp. Leaving the shells on is recommended for maximum flavor but is optional. Cook until the shrimp turn pink and are no longer translucent.
Finish and Serve: Shred the chicken thighs into bite-size pieces. Serve the gumbo hot over a bed of cooked rice for a satisfying meal.

Notes

Making the roux is optional but enhances the gumbo’s texture and flavor.
Leaving shrimp shells on adds more depth, but peeled shrimp can be used for convenience.
If using frozen shrimp, thaw completely before adding to the slow cooker.
This gumbo can be stored in the refrigerator for up to 3 days and freezes well for longer storage.
Adjust the Cajun seasoning to your preferred spice level.