Picture the rich aroma of spices wafting through your kitchen as you prepare a pot of Slow Cooker Gumbo.
There’s something comforting about this Creole classic, easy to make yet indulgently satisfying with its hearty blend of chicken, sausage, and shrimp.
As the slow cooker works its magic, the flavors meld into a symphony of warmth and depth.
Ready to transform simple ingredients into an unforgettable meal? Let’s bring this dish to life.
Kitchen Tools Required
- 1 slow cooker
- 1 large skillet
- 1 sharp knife
- 1 cutting board
- 1 wooden spoon
Ingredients
- 1 pound chicken thighs, boneless, skinless, cut into pieces
- 1 pound smoked sausage, sliced
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 1/2 teaspoon thyme, dried
- 3 cups cooked rice
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Slow Cooker Gumbo, you can follow this timeline:
Preparation and Cooking Timeline:
- Reading the Recipe and Gathering Ingredients (10 minutes):
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all the necessary ingredients and equipment.
- Preparation (20 minutes):
- Chop Vegetables and Prepare Ingredients (10 minutes):
- Chop 1 cup of onion, 1 cup of green bell pepper, and 1 cup of celery.
- Mince 3 cloves of garlic.
- Cut 1 pound of chicken thighs into pieces and slice 1 pound of smoked sausage.
- Make the Roux (10 minutes):
- Heat 1/4 cup of vegetable oil in a large skillet over medium heat.
- Whisk in 1/4 cup of all-purpose flour, stirring constantly until it becomes a dark caramel color.
- Cooking (6 hours and 15 minutes):
- Cook Vegetables and Transfer to Slow Cooker (5 minutes):
- Add chopped onion, bell pepper, celery, and garlic to the roux and cook for 5 minutes until softened.
- Transfer the vegetable and roux mixture to the slow cooker.
- Combine Ingredients in Slow Cooker (5 minutes):
- Add chicken, sausage, 1 can of diced tomatoes, 4 cups of chicken broth, 1 tablespoon of Cajun seasoning, 2 bay leaves, and 1/2 teaspoon of dried thyme to the slow cooker.
- Stir well to combine all ingredients.
- Slow Cooker Cooking Time (6 hours):
- Cover and cook on low for 6 hours.
- Add Shrimp (15 minutes before end of cooking time):
- Add 1/2 pound of shrimp to the slow cooker and stir.
- Season with salt and pepper to taste.
- Final Touches and Serving (10 minutes):
- Resting Time (5 minutes):
- Let the gumbo rest for 5 minutes.
- Serve (5 minutes):
- Remove bay leaves before serving.
- Serve over 3 cups of cooked rice and garnish with chopped fresh parsley if desired.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large skillet over medium heat and whisk in the flour to make a roux, stirring constantly until it’s a dark caramel color.
Add the chopped onion, bell pepper, celery, and garlic to the roux and cook for 5 minutes until softened.
Transfer the vegetable and roux mixture to the slow cooker.
Add the chicken, sausage, diced tomatoes, chicken broth, Cajun seasoning, bay leaves, and thyme to the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 6 hours.
In the last 15 minutes of cooking, add the shrimp to the slow cooker and stir.
Season with salt and pepper to taste.
Remove bay leaves before serving.
Serve over cooked rice and garnish with fresh parsley if desired.
Serving Tips
- French Bread: Serve with crusty French bread to soak up the flavorful gumbo sauce.
- Collard Greens: A side of collard greens complements the rich and hearty flavors of the gumbo.
- Cornbread: Pair with warm cornbread for a classic Southern touch.
- Green Salad: A fresh green salad adds a rejuvenating contrast to the savory gumbo.
- Fried Okra: Add a crunchy texture with some fried okra as a side dish.
Storage
Store leftover gumbo in an airtight container in the refrigerator for up to three days.
For longer storage, freeze in portions for up to three months and reheat before serving.
Freezing
To freeze slow cooker gumbo, allow it to cool completely.
Then, transfer it to airtight containers. Leave space for expansion.
Label with the date. Freeze for up to three months.
Reheating
To reheat slow cooker gumbo, use a stovetop over medium heat for even warming.
Stir occasionally and add a splash of broth if needed.
Ensure shrimp is thoroughly heated.
Final Thoughts
Slow Cooker Gumbo is a comforting and flavorful dish that brings the taste of Creole cuisine to your home.
The slow cooking process melds the spices and ingredients into a rich, hearty meal.
Remember to adjust the Cajun seasoning to suit your taste preferences.
Serve this gumbo over rice for a complete and satisfying meal.
Enjoy the delightful aroma and savory taste of this classic dish.
Frequently Asked Questions
Can I Use Frozen Shrimp for the Gumbo?
You can absolutely use frozen shrimp for the gumbo. Just add them directly in the last 15 minutes of cooking. They’ll thaw and cook perfectly, ensuring your dish retains its delicious flavor and texture. Enjoy!
How Can I Make the Gumbo Gluten-Free?
Replace the all-purpose flour with a gluten-free flour blend to make your gumbo gluten-free. Verify your Cajun seasoning and broth are certified gluten-free. These simple swaps maintain the dish’s flavor while accommodating dietary needs.
What Can Be Substituted for Cajun Seasoning?
You can substitute Cajun seasoning with a mix of paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper. Adjust the proportions to match your heat preference. This blend adds a flavorful, spicy kick.
Is It Possible to Make the Gumbo Vegetarian?
Absolutely, you can transform this dish into a vegetarian delight. Replace chicken, sausage, and shrimp with hearty vegetables like okra and mushrooms. Use vegetable broth and adjust spices for flavor depth, ensuring a satisfying, meat-free gumbo.
Can I Use a Different Type of Rice for Serving?
Absolutely, you can use any rice variety for serving. Jasmine adds fragrance, basmati offers a nutty flavor, and brown rice gives a healthier touch. Feel free to experiment and find the perfect complement to your dish!
Slow Cooker Gumbo
Equipment
- 1 slow cooker
- 1 large skillet
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 pound chicken thighs boneless, skinless, cut into pieces
- 1 pound smoked sausage sliced
- 1/2 pound shrimp peeled and deveined
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 cup onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 3 clove garlic minced
- 1 can diced tomatoes 14.5 ounces
- 4 cup chicken broth
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 1/2 teaspoon thyme dried
- 3 cup cooked rice
- salt and pepper to taste
- 2 tablespoon fresh parsley chopped, optional
Instructions
- Heat the vegetable oil in a large skillet over medium heat and whisk in the flour to make a roux, stirring constantly until it is a dark caramel color.
- Add the chopped onion, bell pepper, celery, and garlic to the roux and cook for 5 minutes until softened.
- Transfer the vegetable and roux mixture to the slow cooker.
- Add the chicken, sausage, diced tomatoes, chicken broth, Cajun seasoning, bay leaves, and thyme to the slow cooker.
- Stir well to combine all ingredients.
- Cover and cook on low for 6 hours.
- In the last 15 minutes of cooking, add the shrimp to the slow cooker and stir.
- Season with salt and pepper to taste.
- Remove bay leaves before serving.
- Serve over cooked rice and garnish with fresh parsley if desired.
Notes
