Spicy Sausage and Vegetable Gumbo Slow Cooker
Dive into the comforting, bold flavors of this Spicy Sausage and Vegetable Gumbo made effortlessly in your slow cooker. Packed with smoky, browned Andouille sausage, tender okra, and a medley of aromatic veggies like bell pepper, celery, and onion, this recipe brings the authentic taste of Louisiana right into your kitchen. A rich roux formed with golden-browned flour sets the base, while Cajun seasoning, thyme, and bay leaves infuse every bite with irresistible warmth and spice. Slow-cooked to perfection, this gumbo is best served over fluffy white rice and finished with fresh green onions and a dash of hot sauce for added kick. With minimal prep and hours of hands-off cooking, this hearty and flavorful dish is perfect for weeknight dinners or cozy gatherings. Whether you're craving a taste of the South or looking for a satisfying one-pot meal, this gumbo is sure to impress!
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Recipe Information
Ingredients
- 1 pound Andouille sausage
- 2 cups Okra
- 1 large Bell pepper
- 2 stalks Celery
- 1 large Onion
- 14.5 ounces Diced tomatoes
- 4 cups Chicken broth
- 2 tablespoons Tomato paste
- 3 large Garlic cloves
- 2 tablespoons Cajun seasoning
- 1 teaspoon Thyme
- 2 whole Bay leaves
- 2 tablespoons Olive oil
- 2 tablespoons Flour
- 4 cups Cooked white rice
- 2 stalks Green onions
- 1 teaspoon Hot sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by browning the sausage: Heat a large skillet over medium heat, add the olive oil, and cook the Andouille sausage slices for 3-4 minutes until browned. Transfer the sausage to the slow cooker.
In the same skillet, add the flour and stir constantly for 2-3 minutes until it turns golden brown to create a roux. Once done, pour the roux into the slow cooker.
Chop the bell pepper, celery, onion, and garlic cloves. Add them to the slow cooker along with the okra.
Add the diced tomatoes, chicken broth, tomato paste, Cajun seasoning, thyme, salt, black pepper, and bay leaves to the slow cooker. Stir everything well to combine.
Cover and cook on low for 5 hours or until the vegetables are tender and the flavors are well combined.
Check the seasoning and adjust with additional Cajun seasoning, salt, or hot sauce if desired.
Remove bay leaves and discard them.
Serve the gumbo hot over a bed of cooked white rice. Garnish with chopped green onions and a few dashes of hot sauce if preferred.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 877 mg | 19% | |
*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.
