Description
This Slow Cooker Gumbo is a rich and hearty Southern classic loaded with chicken, andouille sausage, shrimp, and bold Cajun flavors. Perfect for an easy comfort meal served over warm rice.
Ingredients
- 1 red bell pepper, diced
- 1 onion, diced
- 3 celery stalks, diced
- 28 ounce can diced tomatoes
- 1 ½ pounds boneless skinless chicken thighs
- 1 package andouille sausage, sliced
- 1 pound raw shrimp
- 1 tablespoon Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- 2 cups chicken broth
- 1 teaspoon minced garlic
- 2 cups cooked rice, for serving
- 4 tablespoons butter
- 1/4 cup + 2 tablespoons flour
Instructions
- To make the optional roux, melt the butter in a skillet over medium heat. Add the flour and whisk continuously until the mixture turns a deep brown color, about 4 minutes. Remove from heat.
- Add the diced bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille sausage, Cajun seasoning, salt, thyme, chicken broth, minced garlic, and prepared roux if using into the slow cooker. Do not add the shrimp yet.
- Stir everything together until well combined.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- During the last 15 minutes of cooking, stir in the shrimp and cook until pink and opaque.
- Shred the chicken thighs into bite-sized pieces and stir back into the gumbo.
- Serve hot over cooked rice.
Notes
- Leaving the shrimp shells on while cooking adds extra flavor to the gumbo.
- The roux is optional but gives the gumbo a richer and more traditional texture.
- Adjust Cajun seasoning to control the spice level.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 185 mg
