Zucchini Gumbo Crock Pot
Experience the vibrant, spicy flavors of New Orleans with this easy and hearty Zucchini Gumbo Crock Pot recipe. Perfect for busy weeknights, this one-pot dish is packed with fresh zucchini, okra, and a medley of classic aromatics like onion, celery, and garlic. Infused with bold Cajun seasoning, paprika, and thyme, this gumbo delivers a rich, savory taste that feels like a warm embrace. Whether you keep it vegetarian or add smoky andouille sausage for extra depth, this slow-cooked masterpiece comes together effortlessly in your crock pot. Serve it over fluffy rice for a comforting, flavor-packed meal that’s sure to satisfy. Ideal for families or meal prep, this is a zesty Southern classic you’ll want on repeat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium zucchini
- 1 large yellow onion
- 1 large green bell pepper
- 3 stalks celery
- 4 cloves garlic
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 2 cups okra
- 12 ounces cooked andouille sausage (optional for non-vegetarian version)
- 2 tablespoons tomato paste
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice (for serving)
Instructions
Dice the zucchini, yellow onion, green bell pepper, and celery into small, uniform pieces.
Mince the garlic cloves.
Heat the olive oil in a skillet over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5 minutes or until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Transfer the sautéed vegetables to the crock pot.
Add the diced zucchini, canned diced tomatoes, vegetable broth, okra, tomato paste, cajun seasoning, thyme, paprika, salt, and black pepper to the crock pot. Stir to combine.
If using andouille sausage, slice it into rounds and add it to the crock pot.
Set the crock pot to low heat and cook for 4 hours, or until the vegetables are tender and the flavors are well combined.
Taste and adjust seasoning if necessary.
Serve the zucchini gumbo over cooked rice in bowls. Optionally, garnish with chopped parsley or green onions.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 18405 mg | 800% | |
| Total Carbohydrate | 426.9 g | 155% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 103.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1006 mg | 77% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7681 mg | 163% | |
*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.
