Slow Cooker Crockpot Gumbo Recipe
The aroma of simmering spices and tender meat wafting from the slow cooker is like a warm hug on a chilly day, and that’s exactly what I get every time I make my Slow Cooker Crockpot Gumbo.
I still remember the first time I made this recipe on a lazy Sunday afternoon, back in 2018, with a pound of andouille sausage that I picked up from the farmer’s market – it was love at first bite!
It wasn’t long before this Slow Cooker Crockpot Gumbo quickly became a cherished family favorite.
Why You’ll Love This Slow Cooker Crockpot Gumbo
- The perfect blend of tender meat, succulent seafood, and velvety okra.
- Rich, deep flavors with a hint of spice.
- Cooking time is just 6-8 hours.
- Foolproof and easy to prepare.
- Perfect for a comforting family dinner or a casual gathering.
Ingredients You’ll Need
- 1 lb smoked sausage, sliced
- 1 lb boneless, skinless chicken thighs
- 2 medium onions, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp filé powder
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
The andouille sausage and filé powder are the stars of the show, adding a smoky depth and authentic Creole flavor to the gumbo.
Expert Tips for the Best Slow Cooker Crockpot Gumbo
- Browning the sausage before adding it to the slow cooker is crucial for rich flavor.
- Don’t overcook the seafood – add it towards the end of cooking time.
- Use high-quality filé powder for authentic Creole flavor.
- Stir occasionally to prevent ingredients from sticking to the sides.
- Refrigerate overnight to allow flavors to meld.
Variations and Substitutions
Swap andouille sausage for chorizo or kielbasa for a different flavor profile. Use gluten-free Worcestershire sauce for a gluten-free version. Add diced bell peppers for extra sweetness.
How to Store and Reheat
Store in the fridge for up to 3 days in an airtight container. Reheat over low heat, adding a splash of water if needed. Freeze for up to 2 months and reheat from frozen.
Frequently Asked Questions
Can I make this gumbo on the stovetop?
Yes, brown the sausage and cook the vegetables in a large pot, then add the remaining ingredients and simmer for 30-40 minutes.
Can I use frozen seafood?
Yes, thaw the seafood first and pat dry with paper towels before adding to the gumbo.
How do I serve this gumbo?
Serve hot over cooked rice, with crusty bread on the side.
Give this Slow Cooker Crockpot Gumbo a try and I promise you’ll be hooked! Let me know what you think and don’t forget to share with your loved ones.
Slow Cooker Gumbo
🧂 Ingredients
👩🍳 Instructions
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1Heat oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove sausage from skillet with a slotted spoon and set aside.
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2Add chicken to skillet and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside with sausage.
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3Add onions, celery, and garlic to skillet and cook until vegetables are tender, about 5 minutes.
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4Add diced tomatoes, chicken broth, thyme, oregano, cayenne pepper, paprika, salt, and black pepper to skillet. Stir to combine.
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5Return sausage and chicken to skillet and bring to a boil. Reduce heat to low and simmer for 10 minutes.
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6Stir in filé powder and flour. Cook for an additional 5 minutes.
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7Transfer skillet contents to a slow cooker. Cook on low for 6 hours.
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8Serve gumbo hot, garnished with chopped scallions and crusty bread on the side, if desired.
