Description
A rich and hearty Slow Cooker Gumbo featuring tender chicken thighs, smoky andouille sausage, fresh vegetables, and succulent shrimp, all simmered to perfection in a flavorful broth with optional homemade roux. Served over fluffy cooked rice, this comforting dish brings the authentic taste of Cajun cuisine to your table with minimal effort.
Ingredients
Scale
Roux (Optional)
- 4 tablespoons butter
- 1/4 cup + 2 tablespoons flour
Main 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 (approx. 12-16 oz)
- 1 pound raw shrimp (shells optional)
- 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)
Instructions
- Prepare the Roux (Optional): In a skillet over medium heat, melt the butter until it begins to bubble. Add the flour and whisk continuously for about 4 minutes until the mixture turns a dark brown color, taking care not to burn it. Remove from heat and set aside to cool until ready to add to the slow cooker.
- Add Ingredients to Slow Cooker: Add the diced red bell pepper, onion, celery, diced tomatoes with their juice, chicken thighs, sliced andouille sausage, Cajun seasoning, kosher salt, dried thyme, chicken broth, minced garlic, and the prepared roux if using into the slow cooker. Do not add the shrimp at this stage.
- Cook the Gumbo: Stir all ingredients to combine evenly. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
- Add Shrimp: About 15 minutes before the end of cooking, stir in the raw shrimp (shells can be left on for extra flavor). Continue cooking until the shrimp turn pink and opaque, indicating they are fully cooked.
- Finish and Serve: Remove the chicken thighs from the crockpot and shred them into bite-sized pieces, then return the chicken to the gumbo and stir. Serve the gumbo hot over a bed of cooked rice for a complete meal.
Notes
- The roux is optional but adds a richer, deeper flavor and slightly thickens the gumbo.
- Leaving shrimp shells on during cooking enhances the broth’s flavor, but you can peel them if preferred.
- Adjust Cajun seasoning level to taste for desired spiciness.
- Use low-sodium chicken broth to control salt content if needed.
- Leftover gumbo tastes even better the next day once flavors have melded further.
- You can substitute chicken breasts for thighs but thighs provide more moisture and flavor.
