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Family Favorite Gumbo in a Crock Pot

A classic Creole and Cajun favorite, this gumbo combines succulent chicken, flavorful andouille sausage, tender shrimp, and traditional okra for an authentic Southern experience. Enhanced with a rich roux and a medley of aromatic vegetables and spices, this slow-cooked delight offers a comforting meal that's hearty and richly seasoned.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

Ingredients
  

  • 2 cups frozen chopped okra
  • 1 tablespoon olive oil
  • 1 pound skinless chicken breasts
  • 1 bay leaf
  • 1 teaspoon oregano
  • 4 tablespoons all-purpose flour
  • 1 pound raw shrimp
  • 1 teaspoon cayenne pepper optional
  • 1 cup chopped green peppers
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 1 tablespoon Creole seasoning
  • Salt and pepper to taste
  • 10 oz andouille sausage sliced
  • 3 garlic cloves
  • 1 cup chopped celery
  • 1 cup chopped white onion
  • 4 tablespoons butter
  • 24 oz chicken broth
  • 14.5 oz diced tomatoes optional
  • ½ teaspoon thyme

Instructions
 

  • Brown the sliced andouille sausage in a skillet over medium-high heat for 3-4 minutes per side, then remove and reserve. In the same skillet over medium heat, melt butter with olive oil, then gradually incorporate the flour in three additions, whisking constantly. Continue stirring until the roux achieves a deep brown color, being careful not to let it burn.
  • Stir in chopped green peppers, celery, and onions, sautéing until tender, about 2-3 minutes. Blend in the garlic, bay leaf, basil, oregano, thyme, cayenne (if using), Creole seasoning, Worcestershire sauce, and a pinch of salt and pepper.
  • Transfer the roux mixture to the slow cooker and combine with chicken broth, diced tomatoes, and okra. Stir well. Add the chicken breasts and the reserved sausage. Secure the lid and cook on High for 3-4 hours or Low for 7-8 hours.
  • Remove and shred the chicken, then return it to the slow cooker along with the raw shrimp. Cook for a few additional minutes until the shrimp are fully pink and cooked through.
  • Serve warm.

Notes

For an alternative approach, ingredients can be combined directly in the slow cooker without preparing a roux, though this will result in a thinner, less authentic gumbo. To compensate, use a flour-water slurry for thickening. Chicken thighs or rotisserie chicken may be used as substitutes for chicken breasts. Always add seafood at the end to prevent overcooking. The preferred color of the roux can vary; adjust the browning time based on your desired richness. Okra is integral to the texture and flavor of gumbo and should not be omitted.