Crock Pot Mungo Gumbo
Warm up your weeknight dinners with Crock Pot Mungo Gumbo—a hearty, slow-cooked dish that blends Southern comfort with a healthy twist. Featuring tender mung beans, juicy chicken thighs, and smoky Andouille sausage, this rich and flavorful gumbo is simmered to perfection with a medley of Cajun spices, veggies, and a touch of tomato goodness. Packed with wholesome ingredients like diced green bell peppers, celery, onions, and the classic addition of okra, this one-pot wonder brings authentic Louisiana flair right to your kitchen. Simply serve it over fluffy white rice, garnish with fresh parsley, and add a dash of hot sauce for a customizable kick. With just 20 minutes of prep and the magic of your slow cooker, this recipe is perfect for busy days when you’re craving bold flavors without the hassle.
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Recipe Information
Ingredients
- 1 cup Dried mung beans
- 4 pieces Chicken thighs (boneless, skinless)
- 2 links Andouille sausage
- 1 medium Bell pepper (green, diced)
- 2 stalks Celery (sliced)
- 1 medium Onion (diced)
- 4 cloves Garlic (minced)
- 1 15-ounce can Canned diced tomatoes (with juice)
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 cup Frozen okra (sliced)
- 2 pieces Bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice (for serving)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 to taste Hot sauce (optional, for serving)
Instructions
Rinse the mung beans under cold water and set them aside.
Slice the Andouille sausage into 1/4-inch rounds.
In a slow cooker, add the rinsed mung beans, chicken thighs, sausage slices, diced bell pepper, celery, onion, and minced garlic.
Pour in the canned diced tomatoes (with juice) and chicken broth. Stir to combine.
Add the tomato paste, bay leaves, Cajun seasoning, paprika, dried thyme, salt, and black pepper. Stir again to ensure the spices are evenly distributed.
Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the mung beans are tender and the chicken is fully cooked (internal temperature of 165°F).
About 30 minutes before serving, add the sliced frozen okra to the slow cooker and stir gently.
Once the cooking time is complete, remove the chicken thighs from the slow cooker, shred them with two forks, and return the shredded chicken to the gumbo. Discard the bay leaves.
Taste the gumbo and adjust the seasoning as needed (add more salt, Cajun seasoning, or hot sauce, if desired).
Serve the gumbo hot over cooked white rice. Garnish with chopped fresh parsley and a dash of hot sauce, if preferred.
Nutrition Facts
Calories |
3612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 8944 mg | 389% | |
| Total Carbohydrate | 462.1 g | 168% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 35.2 g | ||
| Protein | 226.4 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 6816 mg | 145% | |
*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.
