Crock Pot Chicken and Sausage Gumbo with Shrimp
Dive into the rich, smoky flavors of this Crock Pot Chicken and Sausage Gumbo with Shrimp—a hearty, slow-cooked dish that brings the taste of New Orleans straight to your table. This comforting gumbo features tender chicken thighs, spicy Andouille sausage, and succulent shrimp simmered together in a dark, flavorful roux made from scratch. Infused with Cajun seasoning, smoked paprika, and fresh aromatics like onion, bell pepper, and celery, this dish is slow-cooked to perfection, allowing its deep flavors to meld beautifully. Serve it over fluffy white rice and top with fresh parsley and green onions for a satisfying, crowd-pleasing meal that’s perfect for weeknights or special occasions. Whether you’re craving authentic Southern cuisine or a hassle-free dinner, this crock pot gumbo combines bold flavors with ultimate convenience.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Andouille sausage, sliced into rounds
- 1 pound Large shrimp, peeled and deveined
- 0.25 cup Vegetable oil
- 0.25 cup All-purpose flour
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 2 Celery stalks, diced
- 4 cloves Minced garlic
- 4 cups Chicken broth
- 1 can (14.5 ounces) Diced tomatoes (with juice)
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 tablespoon Cajun seasoning
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 4 cups Cooked white rice
- 2 tablespoons Chopped parsley (optional, for garnish)
- 2 tablespoons Sliced green onions (optional, for garnish)
Instructions
Heat the vegetable oil in a medium skillet over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux is a deep brown color, about 10-15 minutes. Be careful not to burn the roux.
Transfer the roux to your crock pot.
Add the diced onion, green bell pepper, celery, and minced garlic to the crock pot. Stir to combine with the roux.
Place the chicken thighs, Andouille sausage slices, chicken broth, diced tomatoes, bay leaves, dried thyme, Cajun seasoning, smoked paprika, kosher salt, and black pepper into the crock pot. Stir gently to combine.
Cover and cook on low heat for 6 hours, or until the chicken is tender and easily shredded.
Remove the chicken thighs from the crock pot, shred them using two forks, and return the shredded chicken to the gumbo.
Add the shrimp to the crock pot during the last 20-30 minutes of cooking. Cook until the shrimp are pink and cooked through.
Remove the bay leaves from the gumbo before serving.
Serve the gumbo over cooked white rice and garnish with chopped parsley and sliced green onions, if desired.
Nutrition Facts
Calories |
4015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 1624 mg | 541% | |
| Sodium | 10455 mg | 455% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 33.8 g | ||
| Protein | 314.5 g | 629% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 806 mg | 62% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6084 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
