Slow Cooker Gumbo
Transform your dinner routine with the bold and comforting flavors of **Slow Cooker Gumbo**, a classic Louisiana dish made effortless with your crockpot. This hearty recipe features tender chicken thighs, smoky andouille sausage, and succulent shrimp simmering in a rich, flavorful broth spiced with smoked paprika, thyme, and a touch of cayenne. The addition of okra, celery, bell pepper, and diced tomatoes creates a vibrant vegetable base, while a homemade golden roux brings depth and authenticity to every spoonful. Perfectly paired with fluffy white rice, this gumbo guarantees a soul-warming meal. With just 20 minutes of prep time and the convenience of slow cooking, this savory Southern classic is ideal for busy evenings or weekend gatherings. Garnish with fresh parsley and green onions for a flavorful finish that’s as visually stunning as it is satisfying.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 cup okra, sliced
- 1 cup celery, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon vegetable oil
- 2 tablespoons all-purpose flour
- 1 teaspoon ground thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
- 0.25 cup chopped green onions (optional, for garnish)
- 0.25 cup chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
In a medium skillet, heat the vegetable oil over medium heat. Add the flour and whisk continuously for about 5-7 minutes, or until the roux turns a golden brown color. Be careful not to burn it. Transfer the roux to the slow cooker.
Add the diced celery, green bell pepper, onion, garlic, and okra to the slow cooker.
Stir in the chicken broth, diced tomatoes (with their juice), tomato paste, thyme, smoked paprika, cayenne pepper, bay leaf, and the remaining 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Nestle the chicken thighs into the mixture and top with the sliced andouille sausage. Cover and cook on low for 5-6 hours, or until the chicken is tender and fully cooked.
About 30 minutes before serving, remove the chicken thighs from the slow cooker, shred the meat with two forks, and return the shredded chicken to the slow cooker.
Add the shrimp during the last 15-20 minutes of cooking, allowing just enough time for them to cook through and turn pink.
Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Serve the gumbo over cooked white rice and garnish with chopped green onions and parsley, if desired.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1122 mg | 24% | |
*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.
