Embark on a culinary journey to the heart of Louisiana with this incredible Crockpot Gumbo Recipe! Packed with the quintessential flavors of Cajun country, this dish brings together succulent sausage, tender chicken, and plump shrimp, all simmered in a rich, aromatic broth seasoned with classic Creole spices. Forget spending hours over a hot stove; this easy slow cooker method lets you achieve deep, complex flavors with less than 30 minutes of hands-on preparation. It’s the perfect way to enjoy a taste of New Orleans comfort food any night of the week.
Effortless Slow Cooker Gumbo: A Taste of New Orleans at Home
Our love affair with New Orleans cuisine began during an unforgettable trip to the vibrant city last year. We were instantly captivated by its unique culture, soulful music, and, most importantly, its extraordinary food scene. One of the highlights was a hands-on cooking class where we learned the secrets to iconic dishes like jambalaya, pralines, and, of course, authentic gumbo. This Slow Cooker Crockpot Gumbo Recipe with Sausage, Chicken, and Shrimp is our cherished adaptation, inspired by those lessons and the incredible flavors we savored throughout our visit.
Oh, if only I could conjure a plate of those legendary beignets from Cafe Du Monde right into my kitchen! The powdered sugar, the fluffy texture – it’s pure magic. I’m not sure what their secret is, but a warm beignet and a café au lait would be the perfect complement to this hearty gumbo.
New Orleans possesses an undeniable charm and a spirit all its own. While some areas might have their unique aromas, particularly after a lively night on Bourbon Street, our preference was to immerse ourselves in the more serene, yet equally vibrant, atmosphere of the French Quarter. We spent hours strolling through historic streets, listening to the improvisational jazz spilling from doorways, and simply watching the world go by. The city’s energy is infectious, and it leaves you yearning for more. I’m already dreaming of planning another trip very soon.
Since a spontaneous flight to New Orleans isn’t in the cards today, we’ll settle for the next best thing: a generous, steaming bowl of this homemade Crockpot Gumbo Recipe. It’s brimming with tender chicken, savory smoked sausage, and succulent shrimp, all harmonizing in a rich, spicy broth that transports you straight to the Louisiana bayou.
Planning a trip to New Orleans? Here are some fantastic resources:
- Free things to do in New Orleans
- Romantic Date Ideas in New Orleans
- Experience the iconic Steamboat Natchez
- Discover the New Orleans Jazz National Historical Park
- Explore the Jean Lafitte National Historical Park & Preserve
Understanding Gumbo and Jambalaya: A Culinary Deep Dive
When you visit Louisiana, the culinary heart of America’s Deep South, you’re bound to encounter two iconic dishes: gumbo and jambalaya. While both are celebrated staples, they possess distinct characteristics shaped by the region’s rich Creole and Cajun heritage. Understanding the nuances between these two flavorful creations is key to appreciating the depth of Southern cooking.
Broadly speaking, Creole cuisine, often associated with New Orleans, is a refined blend of French culinary techniques infused with Spanish, Italian, German, African, and West Indian influences. It’s known for its complex flavors, often using tomatoes and a wider array of ingredients, resulting in dishes that are generally more polished in both presentation and taste. Cajun cooking, on the other hand, originated in the rural areas and swamps, developed by the descendants of Acadian exiles. It’s a more rustic, “country-style” cuisine, often focused on one-pot meals, bold spices, and hearty ingredients that prioritize flavor over elaborate presentation.
Traditional Gumbo is essentially a thick, flavorful stew or soup, built upon a foundational roux – a cooked mixture of flour and fat (typically oil). The consistency of the gumbo, whether thin, medium, or thick, often varies depending on the region within Louisiana, with the color and cooking time of the roux being a primary determinant. Okra is a very common ingredient, providing both flavor and a natural thickening agent, though some versions use filé powder (ground sassafras leaves) for thickening instead. Gumbo is incredibly versatile, often featuring a combination of seafood, chicken, and various types of sausage. It’s a dish that truly reflects improvisation, with ingredients often dictated by what’s fresh and available to the cook. There are no strict rules for precise quantities; rather, Cajun and Creole cooking are considered more of an art than a science. Gumbo is almost always served generously ladled over a bed of fluffy white rice.
Jambalaya, conversely, is primarily a rice dish, where rice is cooked directly with other ingredients in a single pot, much like a Spanish paella but without the saffron. Creole jambalaya is famously tomato-based, giving it a distinctive reddish hue, which is why it’s often referred to as “red jambalaya.” This tomato influence is a clear nod to the Mediterranean heritage of many Creole ancestors. Cajun jambalaya, hailing from the more rural areas, typically omits tomatoes, or uses only a small amount of tomato paste for depth and thickening. Cajun cooks will often brown the meat first to develop a rich, smoky flavor, resulting in what’s known as “brown jambalaya.”
Like gumbo, jambalaya recipes are highly adaptable, allowing cooks to incorporate whatever meats or vegetables are on hand. Common additions include chicken, sausage (especially andouille), and seafood, alongside the “holy trinity” of celery, bell peppers, and onions. The key to a good jambalaya lies in the rice-to-liquid ratio; generally, two cups of chicken stock or water are used for every cup of rice to ensure proper absorption and a perfectly cooked dish.
Both gumbo and jambalaya offer hearty, flavorful, and often inexpensive meals that are perfect for feeding a crowd. Rather than focusing on their differences, embrace the deliciousness each brings to the table – just eat and enjoy every spoonful!
Key Ingredients for Your Crockpot Gumbo
Crafting this flavorful slow cooker gumbo requires a blend of staple ingredients, along with authentic Cajun spices. Here’s what you’ll need:
- Chicken Breast: Cut into bite-sized pieces for even cooking and easy serving.
- Smoked Sausage: Opt for a flavorful variety like kielbasa, farmer’s sausage, garlic sausage, or authentic andouille sausage for that classic Cajun kick.
- Shrimp: Raw, peeled, and deveined. Leaving the tails on can add extra flavor to the broth.
- Onion: Diced for a savory base.
- Green Bell Pepper: Adds a touch of sweetness and classic gumbo aroma.
- Hot Pepper: (Optional) For an extra layer of heat, consider a jalapeño, serrano, scotch bonnet, or habanero, diced fine. Adjust to your spice preference!
- Celery: Diced, forming the “holy trinity” with onion and bell pepper.
- Diced Tomatoes (28 oz can): Provides a rich, slightly acidic base, contributing to the stew-like consistency.
- Garlic: Minced, for an aromatic punch.
- Chicken Broth: The liquid base that brings all the flavors together.
- Cajun Seasoning: The heart of the flavor profile! Use a generous tablespoon, or more if you prefer a bolder, spicier taste.
- Thyme: Dried, for an earthy, savory note.
- Oregano: Dried, complementing the other herbs beautifully.
- Cooked Rice: To serve with the gumbo, added in the final stages.
Feel free to customize your gumbo with additional flavors you love, such as fresh okra (sliced), a bay leaf for depth, or a pinch of cayenne pepper for extra warmth. One of the beautiful aspects of gumbo is its adaptability; it truly allows the chef’s preferences to shine through.
While this recipe calls for chicken breast, many cooks prefer the richness of chicken thighs. Feel free to substitute based on your personal taste when preparing your crockpot chicken gumbo.
For those following a Keto diet, cauliflower rice makes an excellent low-carb alternative to traditional rice.
We’ve received countless comments from purists who argue that a slow cooker gumbo without a traditional roux base isn’t “authentic.” And yes, we hear you! However, our goal with this recipe is to provide a delicious and accessible version of gumbo for those busy days when standing over the stove, meticulously stirring a roux to prevent burning, simply isn’t an option.
Life can be hectic, and there are plenty of times when we crave amazing, soulful comfort food but don’t have hours to dedicate to the kitchen. Sometimes, finding even 20 minutes to prep before rushing out the door feels like a luxury.
Please understand that this recipe was created with love and appreciation for Southern cuisine, not to disrespect traditional methods or anyone’s family recipes. What I’ve learned since first sharing this crockpot Cajun gumbo recipe years ago is just how much passion this iconic dish evokes. My aim is simply to offer a convenient alternative that still delivers incredible flavor, allowing more families to enjoy a wonderful homemade meal without the time commitment often associated with traditional gumbo preparation.
Essential Equipment for Your Slow Cooker Gumbo
Making this gumbo couldn’t be simpler, especially with the right tools:
- Slow Cooker (Crockpot): We highly recommend using a slow cooker equipped with a digital timer. This feature allows the appliance to automatically switch to a “warm” setting after the cooking time is complete, ensuring your dinner is perfectly cooked and ready when you are, eliminating any stress about overcooking.
More Delicious Southern-Inspired Recipes
If you’re looking to explore more comforting flavors from the South, be sure to check out these fan favorites:
- Crockpot Boiled Peanuts: A classic Southern snack, perfectly cooked in your slow cooker.
- Crockpot Corn Pudding: A creamy, savory side dish that’s a crowd-pleaser.
- Bama Breeze Cocktail: A refreshing drink to complement any Southern meal.
- Crockpot Kielbasa and Shrimp Stew: Another hearty and flavorful one-pot meal.
- Crockpot Hoppin’ John: A traditional New Year’s dish, bringing good luck and great taste.
- Crockpot Shrimp and Grits: A creamy, indulgent breakfast or dinner staple.
- Crockpot Chicken and Dumplings: Pure comfort food, made easy in the slow cooker.
- Crockpot Apple Crisp: A warm and inviting dessert, perfect for any season.
Explore all our crockpot soup recipes and slow cooker chicken recipes for more delicious meal ideas.
Love discovering new recipes? Be sure to check out our exciting copycat recipes, delightful dessert recipes, and an extensive collection of our favorite Crockpot Recipes.
Stay connected with Tammilee Tips on MSN, Facebook, Instagram, and Pinterest for all our latest recipe updates and culinary inspiration.
Crockpot Gumbo Recipe with Sausage, Chicken, and Shrimp
20 minutes
6 hours
6 hours
20 minutes
6
594
kcal
Tammilee Tips
Ingredients
-
1
lb
Chicken Breast
cut into bite size pieces -
1
lb
Smoked Sausage
kielbasa, farmers sausage, garlic sausage, etc -
1
lb
Shrimp
raw and shells removed (I left tails on for more flavor) -
1
Onion
diced -
1
Green pepper
diced -
1
Hot pepper
(jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!) -
3
ribs
Celery
diced -
28
oz
Diced Tomatoes
28 oz -
3
teaspoon
Garlic
minced -
2
C
Chicken Broth
-
1
Tablespoon
Cajun seasoning
or more if you prefer -
1
teaspoon
Thyme
-
1
teaspoon
Oregano
-
1 ⅓
C
Rice
cooked
Instructions
- Combine all ingredients in the slow cooker, except for the shrimp and the rice.
- Cook on low for 6 – 7 hours, stirring occasionally.
- In the last hour of cooking, lightly salt the raw shrimp, then add them to the crockpot and stir gently to combine.
- During the last half hour of cooking, add the pre-cooked rice and stir thoroughly. Replace the cover to allow the rice to warm through and absorb some of the rich gumbo flavors.
- Serve your delicious slow cooker gumbo hot, ideally with some crusty bread for dipping, and enjoy!
Kitchen Tools
- Slow cooker
Nutrition
Calories from Fat 216
37%
50%
98%
71%
30%
15%
17%
6%
92%
33%
62%
20%
28%
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This recipe was originally posted in November 2016 and updated in January 2020 to ensure the best possible experience for our readers.
Notes on changes made:
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