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–+ servings
slow cooked flavorful cajun stew

Crockpot Gumbo

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Prep Time 20 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 30 minutes
Course Main
Cuisine Cajun
Servings 8 servings

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

For a richer flavor, consider browning the chicken and sausage in the same skillet before transferring them to the crockpot. Adjust the spice level by varying the amount of cayenne pepper according to your preference. If you prefer a thicker gumbo, you can mix a tablespoon of cornstarch with water and add it in during the last 30 minutes of cooking.
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