This easy homemade slow cooker gumbo features chicken, Andouille sausage, okra, and many fresh veggies! I’ve added in rice to make it a complete meal in one! It’s easy to set up and turn on before work, so you can have a family meal ready to go when you get home.
In the realm of Southern cuisine, few dishes capture the essence and flavors of the region as magnificently as gumbo. With its roots deeply embedded in Louisiana’s vibrant culinary history, gumbo has become a beloved staple that warms the hearts and palates of food enthusiasts worldwide.
While traditionally prepared on stovetops, the advent of modern kitchen appliances has opened up new possibilities for creating this soulful dish. Among the various methods, the slow cooker gumbo recipe stands out as a convenient and time-saving approach that doesn’t compromise on taste.
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The slow cooker gumbo recipe embodies the essence of Southern hospitality, offering a comforting and flavorful experience reminiscent of lively Creole and Cajun cultures. Rooted in the melding of African, French, and Spanish influences, gumbo is a complex stew that combines a diverse array of ingredients, spices, and cooking techniques.
The allure of the slow cooker gumbo lies in its ability to transform humble ingredients into a pot of simmering perfection over several hours of gentle cooking. This method allows flavors to meld and intensify, resulting in a robust and harmonious combination of tastes and textures. As the tantalizing aroma of simmering gumbo fills the air, anticipation builds, knowing that a hearty and satisfying meal is just a few hours away.
The beauty of the slow cooker gumbo recipe lies not only in its convenience but also in its versatility. This dish provides an opportunity to showcase an array of ingredients, from succulent and tender meats like chicken, sausage, or seafood, to an assortment of vegetables, aromatic herbs, and spices. The slow cooking process allows the flavors to mingle, resulting in a complex and deeply satisfying gumbo that can be customized to suit individual preferences and dietary requirements.
For those seeking an authentic taste of the South, the slow cooker gumbo recipe offers an inviting invitation to explore the rich and diverse culinary heritage of Louisiana. With every spoonful, one can savor the complexity of flavors, from the deep, earthy undertones of the roux to the subtle heat of spices like cayenne pepper and paprika. The combination of ingredients such as okra, bell peppers, onions, and celery creates a symphony of tastes that dance on the palate.
The slow cooker gumbo recipe not only provides a delicious and comforting meal but also allows for a shared experience. As the gumbo simmers away in the slow cooker, filling the home with its tantalizing aroma, it becomes a centerpiece for gatherings and celebrations. Friends and family can come together, eagerly awaiting the moment when the lid is lifted, revealing a steaming pot of gumbo that beckons everyone to indulge in its hearty embrace.
So, whether you’re a seasoned gumbo aficionado or a curious newcomer to Southern cuisine, the slow cooker gumbo recipe offers an inviting opportunity to embark on a culinary adventure.
Let the comforting warmth of this classic dish envelop you, transporting you to the colorful streets of New Orleans or the tranquil bayous of Louisiana. Discover the magic of slow-cooked gumbo as it captures the heart and soul of a culture through its harmonious blend of flavors.
Embrace the simplicity and convenience of the slow cooker, allowing it to transform humble ingredients into a symphony of tastes that will leave you craving for more. Get ready to embark on a flavor-filled journey with the slow cooker gumbo recipe and immerse yourself in the rich traditions of Southern cooking.
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Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs
- 1 28-ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
- 1 large onion, diced
- 1 sprig rosemary
- 4 cups reduced sodium chicken broth
- 8 ounces Andouille sausage cut into 1/2-inch slices
- 2 cups sliced fresh or frozen okra
- 2 cups diced celery
- 2 cups diced green bell peppers
- 1/2 cup long grain brown rice
- 1 tablespoon rubbed sage
- 2 tablespoons chopped garlic, about 4 cloves
- 1 teaspoon dry thyme
- 1 teaspoon salt
- 1 tablespoon gumbo file
- Tabasco for serving
Instructions:
1 ) Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.
2 ) Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.
3 ) Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.
NOTES: To peel and seed fresh tomatoes: Bring a large pot of water to a boil. Make an ice bath by filling a large bowl with ice and water. Set aside. Core tomatoes and score an “x” on the bottom. Dip the tomatoes into the boiling water and boil until the skin starts to peel away, but the flesh isn’t mushy, 40 seconds to 2 minutes.
Drain tomatoes and transfer to the ice bath to cool. Drain and slip skin off of the cooled tomatoes. Cut in half along the equator. Gently seed tomatoes over a bowl lined with a fine mesh sieve to catch any juices. Roughly chop the tomatoes. You’ll need 2 1/2 cups for this recipe
NUTRITION
SERVING SIZE: 2 cups each | CALORIES: 356 | FAT: 16 g | CARBOHYDRATES: 29 g | PROTEIN: 26 g
Pro Tips for the Best Slow Cooker Gumbo
- Use a dark roux if you can—it adds deep flavor, but it’s optional in slow cooker versions.
- Brown the sausage and chicken first for extra layers of flavor.
- Use fresh or frozen okra for authentic taste and to naturally thicken the gumbo.
- Spice it to your preference—add cayenne pepper if you want more heat.
- Don’t overcook the shrimp if adding seafood—stir it in at the very end!
- Add rice at the end if you prefer your gumbo less thick.
- A little file powder (ground sassafras leaves) can add authentic Creole flavor.
- Use low-sodium broth to better control the saltiness.
- Stir halfway through cooking if you’re home, to distribute the flavors.
- Let gumbo rest before serving—it always tastes better after sitting a bit!
FAQs:
Can you put raw chicken in the slow cooker for gumbo?
- Yes, the slow cooking process ensures the chicken cooks thoroughly and stays tender.
What type of sausage is best for gumbo?
- Andouille sausage is the traditional choice, but smoked sausage also works well.
How long should gumbo cook in a slow cooker?
- Cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
Should gumbo be thick or soupy?
- Gumbo is typically thickened slightly with okra, roux, or file powder but should still be more soup-like than stew.
Can I freeze leftover gumbo?
- Yes! Gumbo freezes very well. Store in airtight containers and freeze for up to 3 months.
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- All-Clad Hard-Anodized Nonstick Fry Pan
- AmazonBasics Pre-Seasoned
- Aluminum Nonstick Frying Pan
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: About 7 hours
- Calories per serving: Approx. 400 kcal
- Yield: 6–8 servings
