Crock Pot Gumbo
Dive into the rich, bold flavors of the South with this irresistible Crock Pot Gumbo recipe! Perfect for busy days, this slow-cooked classic combines tender chicken thighs, smoky andouille sausage, and succulent shrimp with fresh vegetables like okra, bell pepper, and celery for a hearty feast. A deeply golden roux brings authentic depth, while Cajun spices like paprika and thyme add a tantalizing kick. The long, simmering cook time ensures every ingredient melds beautifully in the broth, culminating in a dish that’s both comforting and satisfying. Serve this savory gumbo over fluffy white rice and garnish with fresh parsley and green onions for a burst of freshness. Whether it’s a family dinner or a weekend gathering, this one-pot wonder delivers Louisiana charm straight to your table!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Andouille sausage, sliced
- 1 pound Shrimp, peeled and deveined
- 1 cup Okra, sliced
- 1 medium Bell pepper, diced
- 2 stalks Celery, sliced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 14.5 ounces Canned diced tomatoes
- 4 cups Chicken broth
- 2 tablespoons Vegetable oil
- 2 tablespoons All-purpose flour
- 2 Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Cooked white rice
- 2 stalks Green onions, chopped (for garnish)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a skillet over medium heat. Whisk in the flour to create a roux. Stir continuously for 8-10 minutes until the roux is a deep, golden brown color. Set aside.
Add the chicken, sausage, okra, bell pepper, celery, onion, garlic, and diced tomatoes into the crock pot.
Pour the chicken broth into the crock pot and add the prepared roux. Stir well to combine.
Mix in the Cajun seasoning, paprika, thyme, bay leaves, salt, and black pepper.
Cover and cook on low heat for 6 hours, or until the chicken is tender and cooked through.
Remove the chicken from the crock pot, shred it with two forks, and return it to the gumbo. Discard the bay leaves.
In the last 30 minutes of cooking, add the shrimp to the crock pot and stir. Continue cooking until the shrimp is opaque and cooked through.
Serve the gumbo hot over cooked white rice. Garnish with green onions and parsley.
Enjoy this comforting dish with a slice of crusty bread or crackers on the side.
Nutrition Facts
Calories |
3988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 1701 mg | 567% | |
| Sodium | 12765 mg | 555% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 35.4 g | ||
| Protein | 319.4 g | 639% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 885 mg | 68% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 6444 mg | 137% | |
*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.
