Slow Cooker Crockpot Gumbo Recipe

The rich, aromatic flavors of Slow Cooker Crockpot Gumbo simmer together to create a hearty Southern classic that warms you from the inside out. This Louisiana treasure combines tender chicken, smoky sausage, and succulent shrimp in a deep, flavorful roux-based sauce that develops incredible depth when cooked low and slow. The beauty of making Slow Cooker Crockpot Gumbo is how the slow cooker does all the work while you enjoy the incredible aromas filling your home. You’ll learn how to layer authentic flavors, create the perfect consistency, and serve up a bowl of comfort that transports you straight to New Orleans.

Why You’ll Love This Recipe

This Slow Cooker Crockpot Gumbo recipe strikes the perfect balance between authentic flavor and convenient preparation. The slow cooking process allows the smoky andouille sausage to infuse the entire dish, while the chicken becomes incredibly tender and absorbs all the aromatic spices. You’ll appreciate how the okra naturally thickens the gumbo without any additional effort on your part.

The contrasting textures make this dish truly special—from the tender bite of chicken to the firm snap of sausage and the delicate quality of perfectly cooked shrimp added at the end. The holy trinity of Cajun cooking (onion, celery, and bell pepper) creates a flavor foundation that’s impossible to resist.

Best of all, this crockpot gumbo recipe allows you to set it and forget it, making it perfect for busy weeknights or weekend gatherings when you’d rather spend time with guests than stand over the stove. The longer it cooks, the more the flavors meld together into something truly magical.

Ingredients

For this authentic Slow Cooker Crockpot Gumbo, you’ll need:

• 1/4 cup (60ml) vegetable oil
• 1/4 cup (30g) all-purpose flour
• 1 large onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 4 garlic cloves, minced
• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 12 oz (340g) andouille sausage, sliced into 1/2-inch rounds
• 1 lb (450g) medium shrimp, peeled and deveined
• 2 cups (200g) sliced okra, fresh or frozen
• 1 can (14.5 oz/411g) diced tomatoes
• 4 cups (950ml) chicken broth
• 2 bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste

The andouille sausage provides essential smoky flavor, but if unavailable, smoked kielbasa can work as a substitute. Fresh okra delivers the best texture, but frozen works perfectly well when fresh isn’t in season.

Pro Tips

Master the Roux First: While many slow cooker recipes skip making a proper roux, don’t be tempted to take this shortcut with your Slow Cooker Crockpot Gumbo. Spend 10-15 minutes making a medium-brown roux in a skillet before adding it to your slow cooker. This creates the foundation for authentic flavor and proper thickness. Stir continuously while cooking the flour and oil mixture to prevent burning—a burnt roux will ruin your entire gumbo.

Layer Your Ingredients Strategically: Add ingredients to your slow cooker in the right order. Start with the roux and vegetables, then add chicken, sausage, seasonings, and liquid. Save the shrimp for the last 30 minutes of cooking to prevent them from becoming tough and rubbery. This layering technique ensures every component cooks to perfection.

Don’t Skip the File Powder Finish: While optional, adding 1-2 teaspoons of filé powder (ground sassafras leaves) after cooking gives your Slow Cooker Crockpot Gumbo an authentic earthy flavor and helps thicken the final product. Sprinkle it in after turning off the heat and stir well. This traditional Creole seasoning is worth seeking out for the most authentic gumbo experience.

Step-by-Step Instructions

Step 1: Make the Roux
In a heavy skillet over medium heat, add the vegetable oil and flour. Cook the mixture, stirring constantly with a wooden spoon, until it reaches a peanut butter brown color, about 10-15 minutes. Be patient here—this step creates the distinctive flavor base for your Slow Cooker Crockpot Gumbo. When the roux reaches the right color, remove from heat and transfer to your slow cooker.

Step 2: Add the Holy Trinity
Add the diced onion, bell pepper, celery, and minced garlic to your slow cooker with the roux. These aromatics will soften during cooking and release their flavors throughout the gumbo. Stir well to coat the vegetables in the roux.

Step 3: Add Meats and Seasonings
Add the chicken pieces, sliced andouille sausage, diced tomatoes, sliced okra, bay leaves, Cajun seasoning, dried thyme, and cayenne pepper to the slow cooker. Pour in the chicken broth and stir everything together until well combined. The liquid should just cover all the ingredients—add a little more broth if needed.

Step 4: Slow Cook
Cover and cook on low for 7-8 hours or on high for 4-5 hours. The long cooking time allows the flavors to develop and the chicken to become tender. Your kitchen will fill with the most amazing aroma as your Slow Cooker Crockpot Gumbo simmers away.

Step 5: Add the Shrimp
About 30 minutes before serving, add the peeled and deveined shrimp to the slow cooker. Stir gently to incorporate, then cover and continue cooking for the remaining 30 minutes until the shrimp are pink and cooked through. This prevents overcooking the shrimp while ensuring they absorb the gumbo flavors.

Step 6: Final Seasoning
Once cooking is complete, remove the bay leaves. Taste your gumbo and adjust the seasonings with salt and black pepper as needed. If using, stir in filé powder now. Let the Slow Cooker Crockpot Gumbo stand for 10 minutes before serving, which allows the flavors to settle and the gumbo to thicken slightly.

Variations

Chicken and Sausage Gumbo: For those who don’t enjoy seafood, simply omit the shrimp and increase the chicken to 1.5 pounds. This hearty variation of Slow Cooker Crockpot Gumbo focuses on the smoky-savory flavors of the meats and is particularly popular with children and those who prefer non-seafood dishes.

Seafood Gumbo: Transform this into a seafood lover’s dream by replacing the chicken with additional seafood. Use 1 pound of shrimp plus 1 pound of lump crab meat and/or 8 ounces of oysters (add these delicate seafoods during the final 15-20 minutes of cooking). The oceanic flavors create a more delicate but equally delicious version of traditional gumbo.

Vegetarian Gumbo: Create a plant-based version by omitting the meats and using vegetable broth. Add 2 cups of mixed beans (kidney, black, or lima work well) and 8 ounces of mushrooms (preferably portobello or cremini) to add heartiness and umami flavor. The slow cooking process will still develop deep flavors in this meatless version of Slow Cooker Crockpot Gumbo.

Storage and Serving

Slow Cooker Crockpot Gumbo actually tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or microwave until heated through.

Serve your gumbo the traditional way—ladled over a scoop of white rice in a wide, shallow bowl. The rice soaks up the flavorful broth and completes the dish perfectly. Accompany your gumbo with crusty French bread for dipping and a side of hot sauce for those who like additional heat.

For an authentic Louisiana experience, add a side of simple coleslaw or a light green salad with vinaigrette to balance the richness of the gumbo. Some Southerners even add a small scoop of potato salad on the side or directly in the gumbo for a unique flavor combination that might surprise you but is absolutely worth trying.

FAQs

Can I make gumbo without making a roux first?
While technically possible, the roux is essential for authentic flavor and proper thickness in Slow Cooker Crockpot Gumbo. The 10-15 minutes spent making it will dramatically improve your final dish. If you absolutely must skip this step, mix 2 tablespoons of cornstarch with cold water and add it during the last hour of cooking.

Is okra necessary in gumbo?
Traditional gumbo typically includes okra, which acts as a natural thickener and adds authentic flavor. However, if you dislike okra, you can omit it and add an extra tablespoon of flour to your roux or use filé powder at the end of cooking to help thicken your Slow Cooker Crockpot Gumbo.

Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for their richer flavor and ability to remain tender during long cooking. If using breasts, consider reducing the cooking time slightly to prevent them from becoming dry in your Slow Cooker Crockpot Gumbo.

What’s the difference between gumbo and jambalaya?
Gumbo is more soup-like and served over rice, while jambalaya has rice cooked directly in the dish. Slow Cooker Crockpot Gumbo tends to have a more complex flavor profile due to the roux base.

Can I add other vegetables to my gumbo?
While traditional gumbo sticks to the holy trinity plus okra, you can add small amounts of other vegetables. Try adding 1 cup of sliced mushrooms or 1 cup of corn kernels for interesting variations that don’t stray too far from authentic Slow Cooker Crockpot Gumbo.

Conclusion

This Slow Cooker Crockpot Gumbo is comfort food at its finest — a soul-warming bowl of Louisiana tradition that brings together the best flavors of the South with remarkable ease. It’s the kind of dish that transforms ordinary weeknight dinners into special occasions, filling your home with irresistible aromas that draw everyone to the table. Whether you’re serving a crowd or simply want delicious leftovers throughout the week, this gumbo delivers rich, complex flavors that only get better with time. Make it once, and this simmering pot of Southern comfort will surely become a staple in your cooking repertoire.

Print