This Easy Slow Cooker Crockpot Gumbo is the best authentic Creole Cajun recipe with chicken, andouille sausage, seafood (shrimp and/or crab), and okra. This healthy dish is loaded with spices and can be served mild or spicy.
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Gumbo is a staple dish for my family. We even serve it every Christmas as a main dish for the holiday. You will need dried spices for this recipe, that's where the dish gets its flavor. Most (if not all) should be items you already have in your pantry.
Spices
The spices in gumbo (along with the roux) are what makes this dish so unique and filled with flavor. For mild gumbo omit the cayenne pepper. You will need the following:
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Buy large shrimp. No one likes those baby shrimp and they are harder to cook with.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
Can You Add Other Seafood?
Absolutely! I often toss in jumbo lump crab along with the shrimp. Some also use crab legs in the shell. Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
How to Create a Roux
A roux is a combination of equal parts of oil and flour. Melt the butter first, and then add the flour. And STIR, STIR, STIR. Stir constantly. If you stop, the roux will burn.
The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways!
Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
Do You Have to Make the Roux Using the Stove
If you don't have a slow cooker with a removable stovetop safe base, then you will have to make the roux and saute the vegetables on the stove and add them to the slow cooker.
You can also skip making a roux (omit the butter, flour, and olive oil) and dump all of your ingredients into the Crockpot and cook the dish following the same instructions. This wouldn't be authentic gumbo and the dish won't be as thick and rich as true Southern gumbo.
If you dump the ingredients and cook it that way, you can thicken the gumbo like you would a soup, by creating a slurry. Combine 1 tablespoon of flour and 1 tablespoon of water in a small bowl. Add the mixture to gumbo and stir until thick. Make another slurry if it doesn't thicken up enough.
I do not make it this way. I like the real thing, so I take the extra steps to make a roux.
Holy Trinity Vegetables
In Louisiana Cajun and Creole cuisine, we have what refer to as the Holy Trinity vegetables: onions, bell peppers, and celery. You will always find this combination of vegetables in dishes like gumbo, Shrimp Étouffée, dirty rice, and jambalaya.
How to Make Gumbo in Slow Cooker
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add sausage to a skillet on medium-high heat. Cook and set aside.
- Add butter and olive oil to the pan on medium-high heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
- Continue to whisk until the roux turns deep brown.
- Add spices, garlic, and worcestershire sauce to the roux.
- Add the roux, chicken broth, diced tomatoes, and okra. Stir.
- Place the chicken breasts and cooked sausage in the slow cooker.
- Slow cook.
- Remove the chicken from the slow cooker and shred.
- Add raw shrimp and shredded chicken to the slow cooker.
- Cook for a few minutes until the shrimp turns bright pink.
Cook Time/What is the Fastest Time it Will Cook
The fastest way to cook the dish is on High and for 3-4 hours. You can also cook it on Low for 7-8 hours. You need to cook it long enough for the chicken to become tender and shred easily.
Can You Substitute Okra?
Sure, if you want. I have no suggestions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it's mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don't like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn't slimy anymore.
Do You Have to Add Tomatoes?
There are a couple of versions of gumbo and some people do not like to add tomatoes. If you don't want them, feel free to omit.
How to Store/How Long It Will Last in the Fridge
You can store leftovers tightly covered and sealed in the fridge for 3-4 days.
Freezer Tips
I love to freeze gumbo. It's the perfect meal to reheat from frozen. It will last up to 6 months in the freezer. I like to freeze using these soup molds from Amazon.You can also freeze it along with the rice at the bottom.
What to Serve with Gumbo
Southern Soul Food Cornbread
Sweet Potato Cornbread
Air Fryer Garlic Bread
Cornbread Muffins
More Southern Recipes
Instant Pot Gumbo
Shrimp Étouffée Recipe
Instant Pot Red Beans and Rice
Cajun Shrimp Pasta
Southern Chicken Spaghetti
Cajun Dirty Rice
Slow Cooker Crockpot Oxtails
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot BBQ Meatballs
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Slow Cooker Crockpot Cheeseburger Soup
Homestyle Chicken Noodle Soup
Sugar-Free Apple Butter
Slow Cooker Buffalo Chicken Dip
Crockpot Slow Cooker Broccoli Cheese Soup
Slow Cooker Crockpot Chicken Fajitas
You will also love our Cajun Seafood Gumbo with Shrimp and Crab.
Easy Slow Cooker Crockpot Gumbo
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 10 oz andouille sausage Sliced into pieces
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chopped green peppers
- 1 cup chopped celery
- 1 cup chopped onion I use white onion.
- 3 garlic cloves
- 2 cups frozen chopped okra
- 14.5 oz diced tomatoes Optional
- 24 oz chicken broth
- 1 pound skinless chicken breasts
- 1 pound raw shrimp
Spices
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 tablespoon Creole Seasoning
- ½ teaspoon thyme
- 1 tablespoon worcestershire sauce
- 1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste I save this for the end and when the dish is fully cooked. Taste repeatedly and adjust as necessary.
Instructions
- Add the sliced sausage to a skillet on medium-high heat. Cook for 3-4 minutes on both sides. Remove the sausage from the pan and set aside.
- Add the butter and olive oil to the pan on medium heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
- Continue to stir until the roux turns deep brown. It should turn brown within several minutes of stirring. This is the most important step of the recipe and it requires patience. If you stop stirring before it reaches deep brown, it will cake up and/or burn.
- Add the green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the veggies are soft.
- Add all of the spices, garlic, and Worcestershire sauce to the roux and stir.
- Add the roux and vegetables to the slow cooker along with the chicken broth, diced tomatoes, and okra. Stir.
- Place the chicken breasts and cooked sausage in the slow cooker.
- Place the lid on the slow cooker. Cook for 3-4 hours on High or 7-8 hours on Low.
- Remove the chicken from the slow cooker and shred.
- Add the raw shrimp and shredded chicken to the slow cooker.
- Cook for a few minutes until the shrimp turns bright pink.
- Serve.
Notes
- If you don’t have a slow cooker with a removable stovetop safe base, then you will have to make the roux and saute the vegetables on the stove and add them to the slow cooker.
- You can also skip making a roux (omit the butter, flour, and olive oil) and dump all of your ingredients into the Crockpot and cook the dish following the same instructions. This wouldn’t be authentic gumbo and the dish won’t be as thick and rich as true Southern gumbo.
- If you dump the ingredients and cook it that way, you can thicken the gumbo like you would a soup, by creating a slurry. Combine 1 tablespoon of flour and 1 tablespoon of water in a small bowl. Add the mixture to gumbo and stir until thick. Make another slurry if it doesn’t thicken up enough.
- For mild gumbo omit the cayenne pepper.
- You can substitute chicken breasts for chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
- Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
- The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
- Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
- I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tanya says
Made this today just sausage and chicken in the main pot, will stir in some shrimp and crabmeat in smaller pot for me. I don’t normally like okra, but since I had it in the freezer decided to add a little. At first I thought I went overboard and was going to fish it out. Nope. Your were right. Not Slimy. And the seasonings give it a “change your mind” boost. Also first time I have had it without the filè seasoning. Don’t miss it at all. Patiently waiting for it to finish cooking.
Thank you for sharing this recipe.
staysnatched says
I'm glad you realized the purpose of the okra. Makes a different.
Christine says
Well, after my instant pot failed to come to pressure (time to buy a new ring), I flipped to the slow cooker preparation. Stellar recipe. Thanks to Brandi for humouring this Canadian gal on her quest for better creole seasoning and okra. Perfection on a -25C day in Alberta!
staysnatched says
haha! I'm glad you enjoyed it.
Na’Tosha Jones says
I recently made this recipe and it was a huge hit!! Easy to follow, minimal effort, and big on favor.
staysnatched says
Yay! I'm glad you enjoyed it.
Brittney says
I made this recipe for Christmas dinner and it was very tasty! This was my first time making gumbo, and Brandi provided clear, detailed instructions that are easy to follow. The gumbo has a lot of flavor and the cayenne addition wasn’t spicy at all so don’t be afraid to add it! I also like that she has tips on how to freeze so you can enjoy leftovers at a later day.
staysnatched says
I'm so glad you enjoyed it!
Kristina says
I added crab and shrimp at the end.. This was surprisingly easy and soo good! My first time making gumbo. My husband had me nervous bc he kept mentioning his grannies gumbo, and I can report that this recipe has lived up to the hype! In his own words "babe you could make this again and you wouldn't have to change a thing! " tysm Brandi!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Kristin says
Coming for a southern Louisiana girl, this recipe is hitting on all levels especially since it is cooked in the crockpot which keep my kitchen cool and clean. Read the tips especially if you've never made gumbo because they helped a gumbo vet like me! I will definitely make the receipt year round, even in the summer!
staysnatched says
I'm glad you enjoyed the recipe!
Sydney says
My mom made this for my family and she cannot be thankful enough for the detail you provide in your recipes. She said I followed everything and it was amazing. My dad said he didn’t feel the need to add any hot sauce or anything to his bowl. They had very little left over!
staysnatched says
Yay! I'm so happy she found it helpful!
Nek C says
We usually make the instant pot version, but we wanted it to cook slow and steady this time around. Same flavor and results as the instant pot!! Delicious! Next time, we’ll be adding some good ol’ crab legs.
staysnatched says
Crab legs are so good!
Erica says
I have never eaten a gumbo that I liked but my husband likes it, so I tried this recipe especially for him. Well let's just say I was the one finishing it off. It is so so so good. The blend of seasonings and the kick of spice was just perfect.. *Chef's Kiss* I will likely never buy gumbo at a restaurant again when I can make it this good at home. I am not a fan of tomatoes so I did leave out the can of diced tomatoes for a more Cajun vs. Creole style gumbo. The okra is a MUST. Make this recipe, you will not regret it.
staysnatched says
I'm so glad to hear that!
Anitra Johnson says
@staysnatched, when I do the flour and butter and you say do it in four phases, are you staying at one of the four teaspoons of flour stir and then add another he's with a flower stir and so on?
staysnatched says
Sure you can do that.
Kelly says
Delicious and easy! Made it with sausage, chicken thighs & shrimp. My whole family loved it & they are particular about their gumbo.
staysnatched says
I'm glad the family enjoyed it!
Ariane says
I made this last week during some cold weather and it was perfection. The recipe came together really quick (easy enough for me to take a break to prep during the workday) and was full of flavor. Looking forward to eating the leftovers (and then putting the recipe into the rotation!)
Thank you for the recipe AND for the reminder that ratings/comments matter to creators 🙂
staysnatched says
Thank you for sharing!
Ellie says
Good Golly Miss Molly, this recipe is delicious.
Stop looking for other gumbo recipes. Just make this one. You will be happy.
I made the roux and prepped everything the night before. I dumped it in the crock pot this morning and then came home to the blissful smell of simmering gumbo.
staysnatched says
Wonderful! So glad you enjoyed it.
Craig says
Wonderful. Rich and hearty bursting with flavor. As good as eating out. I’ll b making this for family with good ole cornbread.
staysnatched says
Gotta pair it with cornbread!
Charlene says
@staysnatched, what type of crab do you use
Sydney says
hands-down, the best gumbo ever. Make this for your family this holiday season or whenever it is so good.
staysnatched says
I’m glad you enjoyed it!
Ken says
I want to double the recipe (12 servings) How much chicken, roux and spices etc. do I need to use! Thanks!
staysnatched says
You double everything. There's a 2X calculator in the recipe card if you need it.
Ken says
@staysnatched, thanks!
Ken says
I would like to double the recipe, serve 12 instead of 6. How does that change the recipe? (Protein, spices, broth etc) thx!
Ken says
I’m making this gumbo for a Mardi Gras party and would like to know if adding diced tomatoes, is that with or without the liquid? Also, when adding the garlic is the garlic chopped, minced or whole? Thx!
staysnatched says
I would do no liquid. Garlic is minced
Ken says
@staysnatched, thanks! I’m sure this will be a big hit! I’ll let you know how this turns out! 😁
Jamel Malone says
Wow! Great recipe and easy to follow instructions. Did this for a week of meal prep and it held up well in the refrigerator. Do not skip the okra. Much needed! The recommendation of using big shrimp and making sure they're peeled. We didn't have that issue but just the thought of mini shrimp is embarrassing. Pairing it with the honey cornbread would be fire!
staysnatched says
So glad to hear it!
Diana P says
Excellent!!! Made this for my niece who is an extremely picky eater but has been dying to try gumbo. She ate 2 servings and requested I send her back home with this recipe for her mother to make it.
staysnatched says
So glad to hear it!
Rose Petersen says
I'm absolutely in love with this recipe!!! I've never made gumbo in my life (born and raised in the PNW and really don't have anyone to teach me anything from down south where my roots actually stem from), but found this one while scouring Google and decided to give it a try. The only thing that wasn't put in was the cayenne pepper, but only because I realized in the middle of prepping that we didn't have any! We also didn't have any fresh raw shrimp at the store here in town, so I used a bag of frozen "easy-peel" raw shrimp and just gave them a douse of cold water in a strainer while I removed their shells and tails. It ended up in the crockpot for almost a day and a half, and we just put in the shrimp maybe 10 minutes before we dished it up. It's sooooo good, and it made the whole apartment smell absolutely wonderful the entire time. I was a little hesitant about putting in the okra, because I don't like the slimy texture, but after reading that it isn't slimy anymore if you cook it for a long time, decided to bite the bullet and try that too. It is slightly mushy, but so are the rest of the veggies since it cooked for so long, but no slimy gross-ness! Thank you so much for the tip! And thank you SO so much for the amazing recipe!! Everyone here loves it! Definitely saving this one!
staysnatched says
I’m glad it worked out!
Cheryl says
Drain the tomatoes? Or dump the whole can in?
staysnatched says
Either will work fine.
Lori says
Can I cook this is the slow cooker and then refrigerate it overnight and reheat to serve the next day?
staysnatched says
Sure.
Pat says
@Lori, Gumbo seems to always be so much better the next day! I say, go for it.
staysnatched says
For sure!
Pat says
One visual clue I use for the roux is to add your chopped veggies when the roux has the color of a Hershey's chocolate bar. Works like a charm.
Tracy says
This was soooo good! We loved it. I used chicken thighs and my roux took me about 45 minutes and was still only peanut butter color but it was delicious!
staysnatched says
Wow. I've never cooked a roux that long! Glad you enjoyed it.
Nek C says
Taste just like you cooked it on the stove! Full of flavor and perfect for a cold day.
staysnatched says
Yay! So glad to hear it!
Amanda says
Easy and delicious. I doubled all the spices though because I love LOTS of flavor. Will make again.
staysnatched says
So glad you will make it again.
Kyle McCrea says
Can I make this the night before, leave it all in the crockpot for the night, then turn it on when I leave for work in the morning?
staysnatched says
No, the food will grow bacteria. You can try refrigerating it, but it will alter the texture of the roux and overall dish. I recommend cooking it first and then refrigerate it and reheat your leftovers.
Rachel says
Will be my go to gumbo recipe going forward 😋
Was such a big hit with the family there was no left for freezing !!!
staysnatched says
So glad to hear that!
BA says
If I make this with cooked rotisserie chicken, would I add it at the beginning, or wait and add it when I add the shrimp, since the chicken is already cooked?
staysnatched says
Add it with the shrimp.
BA says
@staysnatched, Awesome, thank you!
Pat says
No changes but one addition to this wonderful recipe, add 1 tbl of balsamic vinegar. My mentor, a N.O. shrimp boat captain gave me that gumbo tip. For those that might shy away from okra, please don't. Great thickener and the word gumbo in Creole means okra.
staysnatched says
Sounds great!
Dy McCaskill says
Ma'am
It's delicious but what size bowls are you using for just 6 servings? Also... is it ever necessary to increase the amount of Roux if we add more meats?
staysnatched says
I wouldn't increase the roux for meat, unless you are adding a lot, but I would increase the liquid/broth. If you're planning to double it, then double the entire recipe. I'm not using bowls to measure. I use a food scale.
Rachel says
Good without the shrimp but extra delicious with the shrimp. I agree get the bigger shrimp 🦐 don’t half step. I got 2 pounds of shrimp because by the time I took off the head and peeled it, I had the required one pound versus a half pound. And yes, okra is a must. Thanks for sharing this great recipe. I’ll definitely be making it again!!
staysnatched says
So glad to hear you will make it again!
Gerald says
@staysnatched,
Hey Miss Brandi
Just found your gumbo recipe in time to do my next batch
It SERIOUSLY filled my 6 QT To the top
I had to take about a cup of liquid out to put the top on
Should be OK, I like a thick gumbo
Hope I have room for the 2 lbs of shrimp at the end
I have been trying different recipes each time I do a batch, liked the sound of yours
We'll see about 10 pm tonight
staysnatched says
Awesome!
Charlene says
What type of crab is used and how much?
Cathy says
What size crockpot?
staysnatched says
7 quart
Brittany Cox says
This is the best! I am not a bad cook but for some reason Gumbo has never turned out well for me until I followed this recipe... it was so good and easier than most all gumbo recipes!
staysnatched says
Yay! So glad to hear it.