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  • kristiakers

Slow Cooker Gumbo

This New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. I love making comfort food style dishes that use lots of fresh ingredients and this Gumbo is no exception.

Slow Cooker Gumbo


12 oz. raw, deveined shrimp (fresh or frozen)

1 1/2 pound boneless skinless chicken thighs

12 oz. andouille sausage

half of onion, chopped

green bell pepper, chopped

1 to 2 celery stalks, chopped

3 garlic cloves, minced

1/2 stick of butter (4 Tbsp)

1/4 cup flour

1 can diced tomatoes

4 cups chicken broth

1 tbsp Cajun seasoning

salt and pepper to taste


To a slow cooker add chicken, sausage, onion ,celery, bell pepper, garlic, tomatoes, and seasonings. In a skillet melt butter and sprinkle in flour. Cook flour until dark brown in color, but make sure not to burn. There is a fine line between dark roux and burnt flour. Add roux to slow cooker with the rest of the ingredients. Cook on high for 3 to 4 hours or low for 6 to 8 hours. 30 minutes before serving remove chicken and shred using 2 forks and then put back into slow cooker. Add shrimp and cook for 10 to 15 minutes until they are pink in color. Serve over rice.

For a video tutorial visit my YouTube channel.

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