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Slow Cooker Cajun Gumbo

Hearty Slow Cooker Cajun Gumbo for Comforting Mardi Gras Vibes

This Slow Cooker Cajun Gumbo is a must-try recipe filled with rich Southern flavors, perfect for Mardi Gras or any comforting occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 35 minutes
Servings: 8 cups
Course: Dinner
Cuisine: Cajun, Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roux
  • 1/4 cup Oil Vegetable or canola for a neutral flavor.
  • 1/4 cup Flour All-purpose flour is standard.
For the Vegetables
  • 2 cups Celery Can substitute with pre-diced mirepoix mix.
  • 1 cup Peppers Any bell pepper works well.
  • 1 cup Onions A mix of yellow and white onions is great.
  • 4 cloves Garlic Fresh is recommended for the best results.
For the Broth
  • 6 cups Chicken Broth Opt for low-sodium to control saltiness.
  • 1 can Canned Tomatoes Diced or crushed tomatoes, including juice.
For the Spices
  • 2 tablespoons Creole Seasoning Store-bought or homemade is fine.
  • 1 teaspoon Fresh Thyme Can substitute with dried thyme (1:3 ratio).
For the Proteins
  • 1 lbs Chicken Can substitute with turkey or omit for a vegetarian version.
  • 1 lbs Andouille Sausage Substitute with any smoked sausage if unavailable.
  • 1 lbs Shrimp Use fresh or frozen, peeled, and deveined.
For the Texture
  • 1 cup Okra Can use frozen if fresh is not available.

Equipment

  • Slow Cooker
  • skillet
  • Rice Cooker

Method
 

Step‑by‑Step Instructions
  1. In a skillet over medium heat, add oil and whisk in flour to create the roux. Cook for about 15 minutes, stirring constantly, until the mixture becomes a rich chocolate brown.
  2. Once your roux is ready, add in the celery, peppers, and onions to the skillet, allowing them to sauté for about 5 minutes. Stir occasionally until they soften, then mix in the minced garlic and cook for an additional 2 minutes until fragrant.
  3. Transfer the sautéed vegetables and roux mixture into your slow cooker. Pour in the chicken broth and add the canned tomatoes, Creole seasoning, diced chicken, sliced andouille sausage, okra, and fresh thyme.
  4. Secure the lid on your slow cooker and set it to cook on HIGH for 3.5 to 4 hours or on LOW for 6.5 to 7 hours.
  5. About 20 minutes before serving, stir in the shrimp to the slow cooker, ensuring they're evenly distributed in the gumbo.
  6. While the gumbo is finishing up, prepare a pot of white rice using a rice cooker or on the stovetop according to package instructions.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Allow the gumbo to sit for 20 minutes after cooking to deepen the flavors.

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