Crockpot Chicken Gumbo
This homemade slow cooker chicken gumbo features chicken, Andouille sausage, okra, and lots of fresh veggies! I’ve added in rice to make it a complete meal in one! It’s easy to set up and turn on before work, so you can have a family meal ready to go when you get home.
I shared this recipe originally in September of 2012. I have updated the recipe to make it more simple to prepare, and I have added new photographs and a video to share it with you again today.
Table of contents
Why We Love This Recipe For Chicken Gumbo Stew
If you’re looking for a crockpot meal that doesn’t fall short on flavor, then this recipe is for you! It has fresh herbs, spices and smoky and spicy andouille sausage to give it tons of hearty and savory flavor. The thick stew with veggies, chicken, sausage and rice is so satisfying it makes a complete meal in one!
This crockpot gumbo is great for weeknights because you can set it up the night before or in the morning and then it is ready to go when you get home. You can serve it with bread, rolls, whole-wheat cornbread or skillet gluten-free cornbread.
I have also used this recipe for casual entertaining with families because it can be left warm while everyone mingles, and then folks can just serve themselves.
Newly Improved Recipe
This Gumbo, as it was originally published in 2012 was both too complicated and had way too many ingredients in it. This new gumbo today is the new and improved Slow Cooker Gumbo Stew.
- It’s has a shorter prep time
- The steps are easier
- It has far fewer ingredients too
- Crazy enough, it is just as delicious!
What is Gumbo?
Gumbo is a thick stew that’s most commonly eaten in Southern Louisiana. Gumbo can be made with whatever meat you have on hand, but seafood gumbo, sausage gumbo, and chicken gumbo are the most popular takes on this dish. It should also be noted that gumbo is almost always made with okra and some kind of thickening agent like a roux and also gumbo file powder.
How to Make Slow Cooker Chicken Gumbo Soup
Sear the Chicken First For More Flavor
To really make the flavor of this crockpot recipe rich tasting, sear the chicken on the stovetop first. It will brown which adds so much additional flavor to the gumbo.
Add Canned Tomatoes
- Many gumbo recipes do not have tomatoes in them, but I really love the acidity that they bring to the overall taste profile. I love how the tomatoes help balance the salty andouille sausage.
- Use a whole can (28-ounce) of peeled tomatoes and then crush them by hand into the slow cooker. This will give the best rustic chunky texture to the gumbo.
- You can use fresh tomatoes if you have them on hand, but it’s better to peel and seed them. See notes in the recipe card how to do so.
Use Andouille Sausage
- Andouille is a traditional Louisiana sausage with a smoky spicy flavor and adds a flavor kick to the gumbo. I like the Andouille Sausage by Niman Ranch if you can find it.
- If you have a hard time finding Andouille, you could use kielbasa, because that is also a smoky sausage. Or you could use a hot Italian or even chicken sausage if you want to. It won’t be traditional, but it will surely taste great!
Bulk up the Serving with Vegetables and Rice
- In Cajun and Creole cooking the Holy Trinity is a combination of bell peppers, onions and celery. It’s like what odori is to Italian cooking, and mirepoix is to French. This Gumbo is no exception and I used a heavy hand to bulk up the serving size.
- In addition to the celery, onion and peppers, gumbo almost always has okra in it. Today I used frozen okra, but if you can find fresh, use that! Just make sure when you’re cutting it, if you come across a stalk of the okra that seems pithy, don’t use it. That’ll be tough and fibrous.
- Usually Gumbo is served with rice, but in this case, to make it a complete one pot meal, I added the rice to the gumbo. It’s brown rice for additional fiber.
Skip the Roux (and Added Saturated Fat) and Instead Thicken with Okra and Gumbo Filé
- Traditional gumbo is made with a roux which is a cooked mixture of butter and flour. In Cajun cooking, the fat is usually oil instead and the roux is darker.
- I tested this with and without the roux, and I didn’t think that it really added too much to the overall texture of the dish. This is very thick as it is, and the gumbo file really makes it nice and thick. So I opted to save the extra fat calories, and grams of saturated fat, and not use a roux at all.
- If you’re not familiar with gumbo filé, it can be found in the spice section of good grocery stores, and with the bulk spices in natural food stores. It is made from ground sassafras. The flavor of it is actually not as strong as you would think, but it has a subtle slightly licorice and minty taste to it. It doesn’t need to cook, so you can just stir it in at the end.
- The okra also adds body to the gumbo. Don’t worry they won’t be slimy at all! After cooking in the slow cooker, they are super tender and practically melt into the gumbo.
Seasonings
When you look at the ingredient list below, it’ll seem like this is a big one, but a lot of the ingredients are spices. I did pair it down for this new 2.0 version of this recipe to just sage, thyme, garlic and salt. I used a whole sprig of rosemary, which adds nice flavor without being overly bossy. Once the gumbo is done cooking, just remove the sprig.
Slow Cook For 8 Hours
Once you have seared the chicken and stirred everything together in the insert of the slow cooker you are ready to let the appliance fo the rest of the work.
Turn to low heat for 8 hours or 4 hours on high. Allow the chicken gumbo to cook, covered and undisturbed until the timer goes off. Remove the rosemary sprig and stir in the gumbo file. Ladle into bowls and serve with Tabasco.
FAQs For This Recipe
Cool the chicken gumbo and transfer it to individual serving storage containers or transfer to a pot and cover with a lid. Refrigerate up to 4 days.
Yes! Freeze up to three months.
Reheat on the stovetop, stirring occasionally (it will be thick!) Or microwave on high for 3 to 4 minutes, stirring once or twice. Microwave times may vary so heat until steaming hot.
Serving Suggestions
More Slow-Cooker Chicken Recipes:
- This Slow Cooker Chicken Tortilla Soup is possibly even easier, because there is no searing step!
- Slow Cooker Chicken Cacciatore, an all time favorite of mine and readers. If you think you don’t like chicken thighs, I dare you to try this recipe!
- Slow Cooker Thai Chicken Coconut Soup, this recipe toes the line of tasting exotic and being 100% comforting!
- Slow Cooker Maple Chipotle Pulled Chicken, I adore the combination of chipotle pepper and maple syrup. You’ll never go back to pulled pork. Okay maybe you will, but you’ll at least also love pulled chicken too!
- Slow Cooker Chicken and Okra, totally along the same vein as this recipe here. It’s got a great story to go with it too.
- Our Crockpot White Chicken Chili is another favorite recipe here.
Thanks for reading! If you make this recipe, please make sure to come back and leave a star rating and review! And if you’re new here you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.
PrintCrockpot Chicken Gumbo Recipe
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
This homemade slow cooker gumbo soup features chicken, Andouille sausage, okra, and lots of fresh veggies!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs
- 1 28–ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
- 1 large onion, diced
- 1 sprig rosemary
- 4 cups reduced sodium chicken broth
- 8 ounces Andouille sausage cut into 1/2-inch slices
- 2 cups sliced fresh or frozen okra
- 2 cups diced celery
- 2 cups diced green bell peppers
- 1/2 cup long grain brown rice
- 1 tablespoon rubbed sage
- 2 tablespoons chopped garlic, about 4 cloves
- 1 teaspoon dry thyme
- 1 teaspoon salt
- 1 tablespoon gumbo file
- Tabasco for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.
- Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.
- Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.
Notes
To peel and seed fresh tomatoes: Bring a large pot of water to a boil. Make an ice bath by filling a large bowl with ice and water. Set aside. Core tomatoes and score an “x” on the bottom. Dip the tomatoes into the boiling water and boil until the skin starts to peel away, but the flesh isn’t mushy, 40 seconds to 2 minutes. Drain tomatoes and transfer to the ice bath to cool. Drain and slip skin off of the cooled tomatoes. Cut in half along the equator. Gently seed tomatoes over a bowl lined with a fine mesh sieve to catch any juices. Roughly chop the tomatoes. You’ll need 2 1/2 cups for this recipe
- Prep Time: 40 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 2 cups each
- Calories: 356
- Fat: 16 g
- Carbohydrates: 29 g
- Protein: 26 g
I’m a little confused as to why you believe a Roux is used solely to thicken a Gumbo? And if your gumbo didn’t thicken you probably didn’t add enough of it. It really depends on how thick you want your Gumbo, some like it thin and others like it like a gravy or even closer to a chicken and dumplings consistency. The more you add the thicker it gets.
It’s actually more important for flavor and any Born and raised Cajun will tell you so. I’ve grown up in the south(Louisiana, Gumbo was born here. lol) eating Gumbo and using Gumbo File is the equivalent to using soy instead of meat in a recipe. Not bad but not true to the original. Its what makes Gumbo well Gumbo. I actually laugh when people call it a stew because everyone I know just refer to it as Gumbo. (Not a stew! The looks one get here when calling Gumbo a stew…pfft~)
Roux is best the longer and darker you can get it (For flavor.) In fact we are often told to get it to the point of nearly burning before adding our liquid base (Broths.). It’s funny because there are as many different kinds of gumbo as there are people, but the one constant is the Base Roux. So in the end you can do pretty much anything; leave out that Roux however and its not the same. You don’t even have to use white flower(For our Gluten free peeps.) any flower works though it may give it a slightly different flavor and take on yours.
Anyways just wanted to let ya’ll know.
Thanks for the info Sara. Have a good one.
Lovely and heartwarming on a cold day but not particularly spicy, definitely needs the Tabasco with it!
Hi Jackie. So glad you liked it! Have a great rest of your week.
Hearty and body warming. Thanks!
I’m so glad you liked it Dana. Thank you!
Can you make this in the instapot? If so, how long?
I think the Instant Pot would be too full. I know there are some models that are larger, but I know mine is way too small for this recipe. I would be worried that there would be an issue with the valve clogging.
Haven’t made it yet,, but one thing; file is the sassafras LEAVES not the root. I have dug up the root; this is where root beer gets it’s main flavor. Gumbo would taste nasty with the root in it
Good to know Mike, Thanks for the correction. I appreciate it. Have a great week.
Gumbo does not have tomatoes. Call it creole chicken stew if you want to make it, but know that it isn’t gumbo.
That’s correct Erin! Thanks so much for coming by and weighing in. As I said above, I add tomatoes because even though they are not traditional, I like them and I like the way the acidity brightens the dish. Have you tried the recipe yet? What is your favorite way to make Gumbo?
It ain’t a gumbo without the roux. It’s cool you’re trying to make this healthy but you are also removing the soul of the dish. Please don’t bastardize good food and culture with this mess.
Hi Justin. I really appreciate your perspective. Thanks so much for coming by and giving me a much needed lesson on bastardization of cultures. I feel so much better now. Love your neighbor. -K
I love that you can put this in the crockpot and go for the day, knowing dinner will be waiting when you get home. I bet the flavor is even BETTER the second day!
I love it when dishes improve as they sit! This makes a big batch, so yes, the leftovers are great!
This is just like the gumbo my mawmaw used to make! So thick with delicious okra! YUMMY
I adore okra. Many of the farmers here in Vermont grow it, and I always buy it when I see it. My mom used to always bread it in cornmeal and fry it. I am salivating at the thought! Haha. Glad you like the Gumbo. Thanks for coming by! Have a great week.
Oh yum, this looks so cozy and filled with flavor!
Thanks Kari. I appreciate it!
This gumbo was waaay better than anything I ate that was called gumbo in Louisiana. Sit was really delicious! Definitely making this again.
Awesome! So glad you enjoyed it Robin. Thanks for coming back to review and rate. I appreciate it.
This was so good, I had to write this to you. Unbelievable taste
Oh goodie! I am so glad you loved it Zuzana. That makes me so happy. Thanks for coming back to review. It’s much appreciated.
Love how easy this is to make! Plus it still has so much flavor.
Slow cooker adaptations are the best, aren’t they! I love coming home to dinner ready to go. Thanks so much Don. Have a great week.
I love gumbo! And this slow cooker recipe is perfect for after a long day at work and for a small crowd. Yum!
Hi Linda. Thank you so much! Yes, I was just saying yesterday that this would be a great crock pot recipe for game day too. Thanks for commenting. Have a good one.
Okra is a Gumbo all by itself. We don’t cook like this. Gumbo is a soup. (Naturally New Orleans Girl)