Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp
This Cajun stew is a classic Louisiana gumbo featuring chicken, sausage, shrimp, a roux, and The Holy Trinity of bell peppers, onions, and celery! Place a scoop of rice on each bowl for a fulfilling, tasty, and nourishing meal. You can savor a simple gumbo recipe without traveling to New Orleans!
Crock Pot Chicken Gumbo
Gumbo is a stunning dish that embodies the culinary traditions and ingredients of various cultures uniting — such as West African, French, German, and Choctaw. This tasty, spicy stew blends different meats or seafood in a rich sauce or gravy. Gumbo is usually flavored with parsley and "the holy trinity" of vegetables: onion, bell pepper, and celery, along with garlic and sometimes tomatoes.
The stew has its roots in Louisiana but can also be traced back to colonial Virginia, where Chesapeake oysters or crab were paired with sausage and various meats. My mom typically incorporates crab meat in her Virginia recipe, but I’ve opted for chicken, sausage, and shrimp in this version for a more budget-friendly mix. You can modify this recipe to include your preferred proteins, like crab meat, oysters, duck, or rabbit.
The Distinction Between Gumbo and Jambalaya
Although gumbo and jambalaya both trace their roots to Louisiana and share comparable flavor profiles, there are a few notable distinctions between these two dishes:
Gumbo is a robust soup or stew influenced by the French bouillabaisse and derived from the West African term for okra, "guingombo." It’s accompanied by a small portion of rice that’s prepared in a different pan.
Jambalaya is a denser rice dish, where the rice is prepared in the same pot alongside the meat and vegetables.
Ways to Make Gumbo Thicker
Gumbo broth or gravy achieves its signature thick, rich consistency from one (or a combination) of three main thickeners: okra, filé powder, and roux. In this dish, we employ a roux, but you can definitely incorporate filé powder or okra as well!
Okra: the seed pods of the okra plant generate “mucilage” when warmed, which has a slimy texture and contains soluble fiber that aids in naturally thickening the stew. It's a traditional component of gumbo!
Filé powder: a traditional ingredient in gumbo, this powder comes from the dried, ground leaves of the sassafras tree. It possesses a rustic taste similar to root beer or tea, and serves as both a thickening agent and a flavor booster in this recipe. If you want to include this ingredient in your crock pot gumbo, I suggest mixing it in towards the end (approximately when you add the shrimp).
Roux: a basic mixture of fat and flour that thickens the gumbo while also enhancing the dish's rich flavor. Here, we’re preparing the roux on the stovetop until it achieves a golden brown hue, which takes around 10 minutes of constant stirring. Take caution to prevent it from burning!
Components
Here’s a brief summary of the components required for making gumbo in a slow cooker. As usual, precise measurements and detailed cooking directions are provided in the printable recipe section at the end of the post.
All-purpose flour and vegetable oil: prepare the roux.
Boneless, skinless chicken thighs remain tender in the slow cooker, but you can swap them for boneless skinless chicken breasts.
Smoked sausage: I utilize andouille sausage, but kielbasa or another comparable smoked sausage can be used.
Chopped tomatoes: incorporate the tomatoes along with their juices to enhance the stew's flavor.
Onion, green bell pepper, and celery: The essential trio of vegetables that typically seasons gumbo.
Garlic, bay leaf, paprika, thyme, and oregano: to enhance the earthy, savory taste even further.
Cajun or Creole spice mix: a spirited combination of seasonings such as chili powder, red pepper, and paprika, combined with garlic, sugar, onion, and additional flavor boosters.
Chicken broth or chicken stock: opt for a low sodium chicken broth if you are salt-sensitive, as the Cajun seasoning and the sausage also contain salt.
Shrimp: uncooked, peeled, and cleaned. The shrimp are prepared directly in the slow cooker!
Green onions and parsley: for a vibrant, tasty enhancement at the finish.
How to Prepare Gumbo in a Crockpot
Gumbo is an excellent choice for the slow cooker, as the stew can cook for hours and the flavors improve the longer it rests on your counter.
Prepare the roux in a frying pan or small pot on the stove. Move the roux to the slow cooker insert.
Include the chicken, followed by the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and broth.
Cover and simmer on LOW for 8 hours or on HIGH for 4 hours.
Set the slow cooker to HIGH and add the shrimp, stirring them in. Prepare for an additional 15 minutes.
Remove the bay leaf, chop or shred the chicken, and then mix in the green onions and parsley.
Flavor and season with salt and pepper, cayenne, or spicy sauce.
Accompany with rice and top with freshly chopped parsley, if preferred.
What to Accompany Crockpot Gumbo
Gumbo is customarily accompanied by hot, soft white rice. It pairs wonderfully with cheese biscuits, cornbread, corn sticks, or buttermilk biscuits on the side!
Storage
Gumbo serves as an excellent meal to prepare in advance, making it ideal for hectic weeknights, perfect for hosting, or simply a tasty choice to warm up for lunch. Let the prepared gumbo cool down to room temperature. Keep in a sealed container in the refrigerator for 1-2 days or in the freezer for as long as 3 months. Warm the crockpot gumbo in a pot on low heat until it is thoroughly heated. You can heat separate servings in the microwave for 1-2 minutes.
Variations on the Recipe
Replace the chicken with an additional 1 pound of shrimp or use other proteins in equal amounts.
Incorporate sliced fresh or frozen okra. This thickens the broth and also brings authentic Southern flavor.
Add cayenne or hot sauce as a finishing touch for a spicier gumbo.
Andouille sausage is the classic choice for genuine Cajun taste, but you can replace it with other types of smoked sausage. Kielbasa is another great option.
Suggestions for the Ultimate Crockpot Gumbo Recipe
Monitor the roux carefully, stirring nearly all the time as it cooks. Roux can scorch easily, and if it does, you must begin anew.
Chicken thighs remain the juiciest and softest during the extended cooking period in the Crock Pot. You can replace it with an equal quantity of boneless, skinless chicken breast if you prefer white meat.
Accompany the gumbo with your preferred cooked rice, or opt for cauliflower rice for a lighter choice.
Notes
- Monitor the roux carefully, stirring nearly all the time as it cooks. Roux can scorch rapidly, and if it does, you’ll need to begin anew.
- Chicken thighs remain the juiciest and most tender throughout the extended cooking period in the Crock Pot. You can replace it with the same quantity of boneless, skinless chicken breast if you favor white meat.
- Accompany the gumbo with your preferred cooked rice, or use cauliflower rice for a healthier choice.
- Utilize different proteins in equal amounts — for example, replace the chicken with an additional 1 pound of shrimp.
- Incorporate cut fresh or frozen okra. This thickens the broth and imparts traditional Southern flavor.
- Add cayenne or hot sauce as a finishing touch for a spicier gumbo.
- Andouille sausage is the classic choice for genuine Cajun flavor, but you may replace it with different types of smoked sausage. Kielbasa is a solid option as well.
Fixings:
- 1lb Chicken Breast (cut into reduced down pieces)
- 1lb Smoked Sausage (kielbasa, ranchers frankfurter, garlic wiener, and so on)
- 1lb Shrimp, crude and shells eliminated (I left tails on for more character)
- 1 Onion, diced
- 1 Green pepper, diced
- 1 Hot pepper, (jalapeno, serrano, scotch hat, habanero, and so forth) (optional!!!)
- 3 ribs Celery, diced
- 1 can Diced tomatoes (28 oz)
- 3 tsp Garlic, minced
- 2 C Chicken stock
- 1 Tbsp. Cajun zest (or more on the off chance that you like)
- 1 tsp Thyme
- 1 tsp Oregano
- 1 1/3 C Rice (cooked)
Guidelines
1. Join all fixings in the sluggish cooker, aside from the shrimp and the rice.
2. Cook on low for 6 - 7 hours, mixing incidentally. Crab-pasta-salad.
3. In last hour of cooking, salt the shrimp gently, and afterward add them to the stewing pot
4. In the last half hour of cooking, add the rice and mix. Supplant cover. You need the rice just to warm through and take on a portion of the cooking flavors.
5. Present with hard bread, and cool. Appreciate it!! Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp VIDEO
