Seafood Gumbo Crock Pot
Dive into the bold and vibrant flavors of Louisiana with this easy and hearty Seafood Gumbo Crock Pot recipe! This slow-cooked masterpiece combines tender andouille sausage, shredded chicken, succulent shrimp, and sweet crab meat with a medley of vegetables like okra, bell peppers, and celery—all simmered in a richly spiced Cajun broth thickened with a golden roux. Bursting with smoky, savory, and slightly spicy flavors, this gumbo is slow-cooked to perfection for six hours, allowing every ingredient to meld into a comforting bowl of Southern soul food. Served over fluffy rice and garnished with fresh parsley, it's the ultimate one-pot meal for family dinners or entertaining guests. Perfect for seafood lovers and fans of effortless slow cooker recipes, this gumbo is a showstopper that celebrates the tastes of the Gulf Coast with every spoonful!
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Recipe Information
Ingredients
- 8 ounces Andouille sausage, sliced
- 1 cup Cooked chicken, shredded
- 1 pound Shrimp, peeled and deveined
- 1 cup Crab meat
- 2 cups Okra, sliced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth
- 14.5 ounces Diced tomatoes, with juices
- 2 tablespoons Tomato paste
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 1 whole Bay leaf
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 3 cups Cooked rice
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a small skillet, melt the butter over medium heat and whisk in the flour to make a roux. Cook the roux, stirring constantly, for about 5-7 minutes or until it turns a golden brown color. Set aside.
Add the sliced andouille sausage, shredded chicken, okra, bell pepper, celery, onion, and garlic into the crock pot.
Pour in the chicken broth and add the diced tomatoes with juices and tomato paste.
Stir in the Cajun seasoning, dried thyme, and add the bay leaf.
Carefully stir in the prepared roux to thicken the gumbo base.
Cover and cook on low heat for 5 hours, stirring occasionally.
After 5 hours, add the shrimp and crab meat to the crock pot. Stir well and continue cooking on low for an additional hour, or until the shrimp are cooked through and tender.
Remove the bay leaf before serving.
Spoon the gumbo over cooked rice and garnish with chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 8805 mg | 383% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 39.3 g | ||
| Protein | 288.3 g | 577% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1042 mg | 80% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 6801 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.
