Picture yourself diving into a hearty bowl of Crockpot Gumbo, where the aroma of Cajun spices and tender meats fill your kitchen with warmth.
This easy-to-make dish transforms simple ingredients into a comforting, flavorful feast, perfect for cozy evenings.
As the gumbo simmers, the flavors meld together, creating a mouthwatering symphony that’s both rich and satisfying.
Let’s bring this Southern classic to life and savor every bite!
Kitchen Tools Required
- 1 Crockpot
- 1 Cutting board
- 1 Chef’s knife
- 1 Stirring spoon
- 1 Measuring cup
- 1 Set of measuring spoons
- 1 Large skillet
- 1 Ladle
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 1 pound andouille sausage, sliced
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 pound shrimp, peeled and deveined
- 1/4 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Cooked white rice, for serving
Cook & Prep Time
To efficiently manage your time while preparing and cooking Crockpot Gumbo, you can follow this timeline:
- Reading and Gathering Ingredients (10 minutes):
- Read through the recipe to understand the steps and gather all the necessary ingredients and equipment.
- Prep Work (20 minutes):
- 0:00 – 5:00: Chop 1 cup of onion, 1 cup of celery, and 1 cup of green bell pepper.
- 5:00 – 10:00: Mince 4 cloves of garlic and slice the green onions and parsley for later use.
- 10:00 – 15:00: Cut 1 pound of chicken thighs into bite-sized pieces.
- 15:00 – 20:00: Slice 1 pound of andouille sausage.
- Browning Meat (10 minutes):
- 20:00 – 25:00: Brown the sausage in a large skillet over medium heat.
- 25:00 – 30:00: Add chicken pieces to the skillet and cook until lightly browned.
- Crockpot Assembly (10 minutes):
- 30:00 – 35:00: Transfer sausage and chicken to the crockpot.
- 35:00 – 40:00: Add the chopped onion, celery, bell pepper, and garlic to the crockpot.
- 40:00 – 45:00: Pour in 2 cups of chicken broth and 14.5 oz can of diced tomatoes.
- 45:00 – 50:00: Stir in 2 tablespoons of Cajun seasoning, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1/2 teaspoon of cayenne pepper, and 2 bay leaves.
- Cooking Time (6 hours):
- 50:00 – 6:50:00: Cover the crockpot and cook on low for 6 hours.
- Final Steps (20 minutes):
- 6:50:00 – 7:00:00: Add 1 pound of shrimp to the crockpot and cook for an additional 10 minutes.
- 7:00:00 – 7:05:00: Remove bay leaves and stir in green onions and parsley.
- 7:05:00 – 7:10:00: Season with salt and pepper to taste.
- Resting Time (10 minutes):
- 7:10:00 – 7:20:00: Allow the gumbo to rest.
- Serving:
- Serve the gumbo over cooked white rice.
Feel free to adjust any steps based on your pace and any additional tasks you may need to perform.
Recipe Instructions
Cut the chicken thighs into bite-sized pieces.
In a large skillet, brown the sausage over medium heat.
Add chicken pieces to the skillet and cook until lightly browned.
Transfer the sausage and chicken to the crockpot.
Add onion, celery, green bell pepper, and garlic to the crockpot.
Pour in chicken broth and diced tomatoes.
Stir in Cajun seasoning, thyme, oregano, cayenne pepper, and bay leaves.
Cover and cook on low for 6 hours.
Add shrimp to the crockpot and cook for an additional 10 minutes.
Remove bay leaves before serving.
Stir in green onions and parsley.
Season with salt and pepper to taste.
Serve gumbo over cooked white rice.
Serving Tips
- Crusty French Bread: A perfect accompaniment to soak up the flavorful gumbo sauce.
- Cornbread: Adds a slightly sweet and crumbly texture that complements the savory flavors of the gumbo.
- Coleslaw: Offers a revitalizing, crunchy contrast to the hearty gumbo.
- Corn on the Cob: A classic Southern side that pairs well with the rich and spicy gumbo.
- Potato Salad: Provides a creamy and comforting addition to balance the spiciness of the dish.
Storage
Store leftover crockpot gumbo in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze portions for up to 3 months.
Ensure thorough reheating before serving.
Freezing
To freeze Crockpot Gumbo, let it cool completely.
Then transfer to airtight containers. Leave some space for expansion.
Label with the date. Freeze for up to three months.
Reheating
To reheat crockpot gumbo, gently warm it on the stovetop over low heat.
Stir occasionally. This guarantees even heating without overcooking the shrimp.
Avoid using high heat to prevent drying.
Final Thoughts
Enjoying a warm bowl of crockpot gumbo is a delightful way to experience the flavors of Cajun cuisine.
The slow-cooking process allows the spices and ingredients to meld together, creating a rich and hearty dish.
Adjust the cayenne pepper to suit your spice preference, and don’t forget to serve it over a bed of fluffy white rice for the perfect finishing touch.
Whether you’re hosting a dinner party or simply craving a comforting meal, this crockpot gumbo is sure to satisfy.
Frequently Asked Questions
Can I Substitute Chicken Thighs With Chicken Breast?
You can substitute chicken thighs with chicken breasts. Make certain you cut them into uniform bite-sized pieces for even cooking. Keep in mind, chicken breasts cook faster, so check doneness to avoid overcooking and drying out.
How Can I Make This Gumbo Vegetarian?
Replace chicken and sausage with protein-rich beans or tofu. Use vegetable broth instead of chicken broth. Enhance flavor with smoked paprika and liquid smoke. Add hearty vegetables like mushrooms and okra. Adjust seasoning to taste.
What Is the Best Way to Store Leftover Gumbo?
Transfer leftover gumbo into airtight containers, ensuring minimal air contact to prevent spoilage. Refrigerate promptly at 40°F or below. For extended storage, freeze portions in labeled, date-marked containers. Reheat gently on the stove, stirring occasionally, until steaming.
Can I Use Frozen Shrimp Instead of Fresh?
You can use frozen shrimp, just make certain they’re fully thawed before adding. Thaw them by placing in cold water or refrigerating overnight. Pat them dry to maintain texture. Incorporate during the final 10 minutes of cooking.
How Can I Reduce the Sodium Content in This Recipe?
Reduce sodium by using low-sodium chicken broth and diced tomatoes. Substitute salt with herbs like basil or rosemary. Limit Cajun seasoning or make a homemade blend with reduced salt. Taste and adjust seasonings before serving.
Crockpot Gumbo
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Chef's knife
- 1 Stirring spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 large skillet
- 1 Ladle
Ingredients
- 1 pound chicken thighs boneless and skinless
- 1 pound andouille sausage sliced
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup green bell pepper chopped
- 4 cloves garlic minced
- 2 cups chicken broth
- 1 can diced tomatoes 14.5 oz
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 pound shrimp peeled and deveined
- 1/4 cup green onions sliced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Cooked white rice for serving
Instructions
- Cut the chicken thighs into bite-sized pieces.
- In a large skillet, brown the sausage over medium heat.
- Add chicken pieces to the skillet and cook until lightly browned.
- Transfer the sausage and chicken to the crockpot.
- Add onion, celery, green bell pepper, and garlic to the crockpot.
- Pour in chicken broth and diced tomatoes.
- Stir in Cajun seasoning, thyme, oregano, cayenne pepper, and bay leaves.
- Cover and cook on low for 6 hours.
- Add shrimp to the crockpot and cook for an additional 10 minutes.
- Remove bay leaves before serving.
- Stir in green onions and parsley.
- Season with salt and pepper to taste.
- Serve gumbo over cooked white rice.
Notes
