Tillie Doyle
Gumbo is a traditional Louisiana dish that is often cooked in a crock pot. It is a hearty stew that can be made with chicken, sausage, shrimp, and crab. The dish is thickened with okra, filé powder, or roux, and is often served with rice. While it typically requires simmering and attention, using a crock pot simplifies the process and allows the dish to cook slowly and steadily. This makes it a convenient option for busy individuals or those who want to avoid spending too much time in the kitchen.
| Characteristics | Values |
|---|---|
| Can gumbo be cooked in a crock pot? | Yes |
| Type of dish | Slow-cooked stew |
| Ingredients | Chicken, shrimp, sausage, okra, rice, tomatoes, broth, garlic, onion, celery, bell pepper, salt, thyme, cayenne pepper, cajun seasoning, roux |
| Crockpot advantages | Minimal effort, keeps the kitchen cool and clean |
| Time | 2-7 hours |
| Storage | Refrigerate for 1-2 days or freeze for up to 3 months |
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What You'll Learn
Crockpot Gumbo with Chicken, Sausage, and Shrimp
Gumbo is a hearty soup or stew that originated in Louisiana. It is inspired by French bouillabaisse and is named after the West African word for okra, "guingombo." It is typically served with a small amount of rice cooked in a separate pan.
Ingredients:
- Chicken thighs or breast
- Smoked sausage (Andouille sausage for authentic Cajun flavor, or Kielbasa)
- Medium-sized raw shrimp (with shells for more flavor)
- Okra (sliced fresh or frozen)
- Butter or oil
- Flour
- Onion
- Bell peppers
- Celery
- Garlic
- Cajun seasoning
- Salt
- Thyme
- Broth
- Cooked rice for serving
Optional ingredients:
- Tomatoes
- Green pepper
- Black pepper
- Cayenne pepper
- Corn
Instructions:
Start by making the roux, which is a combination of fat and flour that thickens the gumbo and adds flavor. To make the roux, heat butter or oil in a saucepan over medium heat and whisk in the flour. Continue whisking for about 8-10 minutes until it turns a light reddish-brown or peanut butter color. Be careful not to burn it.
Next, add the chopped onion, bell peppers, celery, garlic, and Cajun seasoning to the roux. You can also add diced tomatoes and green pepper at this stage if desired. Cook this mixture for a few minutes, stirring occasionally.
Transfer the roux mixture to the bottom of your slow cooker. Add the chicken, sausage, broth, and seasonings, and stir to combine. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
During the last 15 minutes of cooking, stir in the shrimp. You can also add corn at this stage if desired. Make sure to prepare your rice during this time as well.
Finally, serve the gumbo over a bed of rice. You can garnish with cayenne or hot sauce for a spicier dish.
This crockpot gumbo can be stored in the fridge for 1-2 days or frozen for up to 3-6 months. To reheat, simply warm it over low heat or in the microwave until heated through.
Feel free to adapt this recipe to your taste, adding other proteins such as crab meat, oysters, duck, or rabbit, or omitting ingredients as you prefer. Enjoy!
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Gumbo with a Roux
Gumbo is a great make-ahead meal that can be cooked in a crock pot. It is a staple dish for many families, and can be served as a main course during the holidays. The dish is loaded with spices and can be served mild or spicy.
To make gumbo with a roux, you can start by making the roux by heating flour and oil in a small saucepan or skillet over medium heat. You can add butter to the pan as well and melt it before adding the flour. Cook for 8-10 minutes, whisking constantly so that it doesn't burn. The mixture should turn a light reddish-brown. If it starts to get too dark, reduce the heat to medium-low. You can also make the roux the night before and store it in the refrigerator.
Once the roux is ready, transfer it to the bottom of the slow cooker. To make the gumbo, add diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille sausage, Cajun seasoning, salt, thyme, broth, and minced garlic to the crock pot. You can also add okra, a classic gumbo ingredient, to thicken the broth and add a classic Southern flavor.
Stir everything together and cook on low for 6-7 hours or on high for 3-4 hours. During the last 15 minutes of cooking, stir in the shrimp. You can leave the shells on for more flavor, but it is not necessary. Serve the gumbo with cooked rice or cauliflower rice for a lighter option.
You can store leftover gumbo in an airtight container in the refrigerator for 1-2 days or in the freezer for up to 3 months. To reheat, simply warm it over low heat on the stovetop or in the microwave for 1-2 minutes.
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Gumbo without a Roux
Gumbo is a thick stew commonly eaten in Southern Louisiana. It can be made with whatever meat you have on hand, but seafood gumbo, sausage gumbo, and chicken gumbo are the most popular. It is also typically made with okra and some kind of thickening agent like a roux or gumbo file powder.
If you want to make gumbo without a roux, you can still achieve a thick consistency by using okra or filé powder. Filé powder is made from the ground, dried leaves of the sassafras tree and is used as a thickener and flavour enhancer. Okra is also a classic gumbo ingredient that helps to thicken the stew.
Ingredients:
- Chicken thighs or breast
- Andouille sausage
- Seafood (shrimp and/or crab)
- Okra
- Holy Trinity vegetables (onions, bell peppers, and celery)
- Spices (cayenne pepper, Cajun seasoning, salt, thyme, etc.)
- Gumbo file powder (optional)
- Rice, for serving
Instructions:
- Sear the chicken on a stovetop to add flavour and texture.
- Add all ingredients except for the shrimp to the crockpot.
- Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- During the last 15 minutes of cooking, stir in the shrimp.
- Serve over a bed of rice.
Note: If you want to thicken the gumbo without using a roux, you can create a slurry by combining equal parts flour and water and stirring it into the gumbo until the desired thickness is achieved.
This recipe is a great make-ahead meal and can be stored in an airtight container in the fridge for 1-2 days or frozen for up to 3 months.
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Gumbo with Okra
Gumbo is a popular dish with roots in Louisiana, and it can be made in a crock pot. The recipe can be customised to your preference, but a traditional gumbo includes the "Holy Trinity" of vegetables: onions, bell peppers, and celery.
Ingredients
- Chicken thighs or breasts
- Shrimp
- Andouille sausage or other smoked sausage
- Okra
- Chicken broth
- Flour
- Oil
- Spices (cayenne, Cajun seasoning, salt, dried thyme, etc.)
- Rice
Instructions
Start by making a roux, which is a mixture of flour and oil cooked over medium heat. Cook the roux for 8-10 minutes, stirring constantly to prevent burning. The mixture should turn a light reddish-brown. If it gets too dark, reduce the heat.
Once the roux is ready, add it to your crock pot along with chicken broth, sliced okra, chicken, sausage, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on low heat for 6-8 hours or on high for 3-5 hours.
During the last 10-15 minutes of cooking, stir in the shrimp. You can leave the shells on for added flavour.
Serve the gumbo with cooked rice and garnish with cayenne or hot sauce for a spicier dish.
Tips
Okra is a classic ingredient in gumbo, known for its ability to thicken the broth and add a Southern flavour. If you're hesitant about using okra due to its slimy texture, know that this texture changes when cooked.
While roux is an essential base for gumbo, you can skip it and still make a delicious dish. Simply combine all the ingredients in your crock pot and follow the same cooking instructions. However, the gumbo may not be as thick and rich as the traditional version.
Gumbo is a versatile dish, so feel free to add more spices or omit ingredients as desired. You can also substitute chicken with crab or crab legs for a seafood gumbo.
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Gumbo with Creole Seasoning
Gumbo is a great dish to make in a crock pot, and it can be cooked and stored for later. It's a versatile dish, and you can use chicken, sausage, shrimp, crab, or a combination of these. You can also make it vegetarian by omitting the meat and adding more vegetables.
To make a delicious Gumbo with Creole seasoning, start with a roux—a traditional thickening agent made from equal parts fat and flour. Cook the flour and oil in a saucepan over medium heat for 8-10 minutes, stirring constantly to prevent burning. The roux should turn a light reddish-brown; adjust the color by reducing or increasing the heat as needed. Transfer the roux to the crock pot.
Next, add the 'holy trinity' of vegetables: bell peppers, onions, and celery. You can also add garlic at this stage. Cook this mixture for about 5 minutes, then add your choice of meat. For chicken, season with salt and pepper and cook for a couple of minutes on each side until browned. Add the meat to the crock pot and continue with the vegetables. If using shrimp, add them towards the end of cooking so they don't overcook.
Now, add your tomatoes, Creole seasoning, cayenne, and chicken or seafood stock. You can also add bay leaves, thyme, and Worcestershire sauce for extra flavor. Scrape up any browned bits from the bottom of the pot. Simmer the gumbo for about an hour, stirring occasionally, until it thickens.
Finally, stir in the shrimp and crab and simmer for another 6-8 minutes. Taste and adjust the seasoning as needed. Serve your gumbo with cooked rice, garnishing with scallions and offering hot sauce on the side for those who like it spicy.
For an extra-thick gumbo, you can add okra or file powder. Okra is a classic ingredient that helps to naturally thicken the stew, while file powder—made from ground, dried sassafras leaves—acts as both a thickener and a flavor enhancer. Add these ingredients towards the end of cooking, just before serving.
Enjoy your delicious crock pot gumbo, and feel free to experiment with different ingredients and seasonings to make it your own!
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Frequently asked questions
You will need chicken thighs or breasts, shrimp, andouille sausage or another kind of spicy smoked sausage, tomatoes (optional), broth, garlic, and the "holy trinity" of vegetables: onion, bell pepper, and celery. You can also add okra for a classic Southern flavor.
First, make a roux by heating flour and oil in a saucepan over medium heat for 8-10 minutes, stirring constantly. The mixture should turn a light reddish-brown. Transfer the roux to the crock pot. Add all the gumbo ingredients except the shrimp to the crock pot and cook on LOW for 4-7 hours or on HIGH for 2-4 hours. Add the shrimp during the last 5-15 minutes of cooking. Serve the gumbo with cooked rice or cauliflower rice.
Cooked gumbo can be stored in an airtight container in the fridge for 1-2 days or in the freezer for up to 3 months.
