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Family Favorite Gumbo in a Crock Pot

Family Favorite Gumbo in a Crock Pot

This Family Favorite Gumbo in a Crock Pot is a comforting blend of chicken, sausage, and shrimp, perfect for cozy evenings with loved ones.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 cups
Course: Soup
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Frozen Chopped Okra Fresh okra is a great alternative.
  • 2 tablespoons Olive Oil Feel free to substitute with any cooking oil.
  • 2 pieces Skinless Chicken Breasts Alternatively, use chicken thighs for richer flavor.
  • 1 pound Andouille Sausage Can substitute with any smoked sausage.
  • 1 pound Raw Shrimp Add in the last few minutes to avoid overcooking.
For Flavor and Texture
  • 1 can Diced Tomatoes Optional; substitute with fresh tomatoes if preferred.
  • 6 cups Chicken Broth Homemade is best but store-bought works.
  • 1 cup Bell Peppers
  • 1 cup Onion
  • 1 cup Celery
  • 4 cloves Garlic Minced.
For Thickening and Seasoning
  • 1/4 cup Flour Key for making the roux.
  • 1/4 cup Butter Key for making the roux.
  • 1 tablespoon Worcestershire Sauce Optional but recommended.
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon Dried Basil
  • 1 teaspoon Thyme
  • 1 teaspoon Oregano
  • 1/2 teaspoon Cayenne Pepper Optional; adjust based on spice preference.
  • 1 leaf Bay Leaf

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. In a skillet over medium heat, add sliced andouille sausage and cook for about 5–7 minutes until browned and slightly crispy.
  2. In the same skillet, melt ¼ cup of butter over medium heat. Gradually whisk in ¼ cup of flour, stirring for about 15–20 minutes until the roux turns deep brown.
  3. Toss in 1 cup each of diced bell peppers, onions, and celery. Sauté for about 5–7 minutes until the vegetables soften and become fragrant.
  4. Stir in 4 minced garlic cloves along with 1 tablespoon of Creole seasoning, 1 teaspoon of dried basil, thyme, oregano, and cayenne pepper.
  5. Pour the roux and vegetable mixture into the slow cooker. Add 6 cups of chicken broth, 2 cups of frozen chopped okra, and the browned sausage.
  6. Cover the slow cooker and set it to cook on HIGH for 3–4 hours or LOW for 7–8 hours.
  7. Once cooking time is up, shred the chicken breasts and return to the pot. Add about 1 pound of raw shrimp and cook for an additional 5–7 minutes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 900IUVitamin C: 18mgCalcium: 80mgIron: 3mg

Notes

Allow the gumbo to cool completely before refrigerating to maintain quality. Shrimp should be added in the last few minutes of cooking to avoid overcooking.

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