Smoked Sausage Gumbo Slow Cooker
Dive into the bold, hearty flavors of this Smoked Sausage Gumbo made easy in your slow cooker! Packed with savory smoked sausage, tender vegetables, and a signature Cajun roux, this dish delivers authentic Louisiana taste with minimal effort. Fire-roasted tomatoes, okra, and aromatic spices like thyme and Cajun seasoning simmer together for hours, creating a rich, flavorful broth. Customize with optional diced chicken for extra protein, and serve over fluffy white rice for the perfect comfort meal. Garnished with fresh parsley, green onions, and a dash of hot sauce, this slow-cooked gumbo is a soul-warming classic ideal for busy weeknights or lazy weekends.
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Recipe Information
Ingredients
- 1 pound smoked sausage
- 1 pound chicken breasts (optional, diced)
- 2 medium bell peppers (any color, diced)
- 1 large yellow onion (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 14.5 oz can fire-roasted diced tomatoes (with juice)
- 4 cups chicken stock
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.25 cup roux mix (flour and butter)
- 1 cup okra (sliced, fresh or frozen)
- 3 cups long-grain white rice (cooked, for serving)
- 0.33 cup green onions (sliced, for garnish)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 dash hot sauce (optional, for serving)
Instructions
Slice the smoked sausage into 1/4-inch thick rounds. If using chicken breasts, dice them into bite-sized pieces.
In a skillet over medium heat, brown the smoked sausage for 3-4 minutes on each side to enhance flavor. Remove and set aside.
In the same skillet, make a roux by melting 1/4 cup butter over medium-low heat and stirring in 1/4 cup all-purpose flour. Cook the roux, stirring constantly, for 10-12 minutes until it turns a deep golden-brown color. Remove from heat.
In the slow cooker, add the browned sausage, optional diced chicken, diced bell peppers, diced onion, celery, minced garlic, fire-roasted diced tomatoes with their juice, chicken stock, Cajun seasoning, dried thyme, bay leaf, and sliced okra.
Stir to combine all the ingredients evenly. Then, carefully whisk in the prepared roux to help thicken the gumbo.
Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 4 hours, until the vegetables are tender and the flavors have melded together.
If the gumbo is too thin for your liking, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry and stir it into the gumbo. Cook an additional 15-20 minutes on HIGH to thicken.
Remove the bay leaf before serving.
To serve, ladle the gumbo over cooked white rice. Garnish with sliced green onions and chopped parsley. Add a dash of hot sauce if desired for extra spice.
Enjoy your warm and comforting bowl of slow-cooked smoked sausage gumbo!
Nutrition Facts
Calories |
4023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 10586 mg | 460% | |
| Total Carbohydrate | 294.4 g | 107% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 45.8 g | ||
| Protein | 289.1 g | 578% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 597 mg | 46% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4410 mg | 94% | |
*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.
