Slow Cooker Gumbo is a hearty and flavorful dish that brings the rich, comforting tastes of Louisiana to your kitchen with minimal effort.
Naturally, a gumbo is thought of more when the weather turns cold. We can eat it year round though (it happens to be my son's favorite)!
Making a roux and laboring over the stove can sometimes be a pain which is why I got to figuring out a way to toss it all into the crock pot and forget about it.
Jump to:
- What makes this recipe yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: equipment
- More gumbo recipes I think you'll love
- How to store leftovers
- Mel's Kitchen Notes
- Frequently asked questions: FAQs
- Perfect pairings: what to serve with Gumbo
- Slow Cooker Gumbo
- 💬 Comments
What makes this recipe yummy
I wanted to come up with a recipe that had all the flavors of a traditional gumbo (we always like to make a nice dark roux for ours) - without the fuss.
This recipe kicks it up a notch by allowing the flavors to all marry together, low and slow, and while we miss the roux, the file powder (sassafras) and thickening agent of the okra works in it's stead.
A delicious, rich, flavorful New Orleans gumbo that you can come home from work to and have it already cooked and ready to serve.
Groceries you'll need: Ingredients
- Andouille Sausage
- Chicken Thighs
- Pork Neck Bones
- Tomato Puree
- Creole Seasoning
- Fresh Okra
- Green Bell Pepper
- Yellow Onion
- Garlic
- Chicken Broth
- Celery
- Bay Leaves
- Browning Sauce
- Gumbo File
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the sliced andouille to a large skillet and cook until caramelized nicely. Toss the sausage into the slow cooker, retaining the oil in the skillet.
- Step 2: Add the okra to the same skillet and cook over medium-high heat until the slime is mostly gone. Add to the slow cooker.
- Step 3: Add the remaining ingredients, like the holy trinity, (except the file powder and browning sauce).
- Step 4: Add the chicken broth, stir, cover and cook on low for 8 hours.
- Step 5: Remove the bay leaves and bones from the slow cooker.
- Step 6: Add the file powder and browning sauce and stir to break up the chicken thighs.
- Step 7: Serve over cooked white rice.
Hint: Be careful with the file powder here. Too much will turn the gumbo too thick and you can't take it back. Rather offer the gumbo file to guests to add more to their bowl if they like.
Recipe variations and substitute ideas
- Instant Roux - instead of using the gumbo file powder and browning sauce you could use an instant roux. Or even make a roux with oil and flour, but this takes a lot of time.
- Diced Tomatoes - instead of puree.
- Cajun Seasoning - instead of Creole Seasoning. It's very similar.
- Cayenne Pepper - for some more heat.
- Hot Sauce - if you like it hot.
- Vegetables - instead of okra, if you want to add something else.
- Boiled Eggs - surprise everyone by adding some boiled eggs. Everyone fights over them when I do that.
Recipe Troubleshooting
- Too Thin - it's not supposed to be like stew. It should be thinner than that. But not so thin it's like broth. Add a little sprinkle more gumbo file.
- Too Thick - opposite to above, you'll want to thin it out a little - add some chicken broth.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need one of those large slow cookers (7 quart) and a large skillet. Have a look at the affiliate links I listed in the recipe card below.
More gumbo recipes I think you'll love
For something different, try this Beef Gumbo recipe! Or for another southern classic cooked in a crock pot, try this slow cooker smothered pork chops recipe.
How to store leftovers
Allow to cool completely then store in an airtight container in the refrigerator for up to 4 days.
Gumbo can actually be frozen. Add to a freezer safe container and freeze for up to 3 months.
Mel's Kitchen Notes
Gumbo is much like a chili or spaghetti - it tastes SO MUCH BETTER the next day. Don't be afraid to keep those leftovers, we eat off a gumbo for days!
Frequently asked questions: FAQs
Actually, not always. A roux is typically used as a thickening agent. Way back when, before a roux was made, the thickening agent was okra. Sassafras leaves were also ground up (gumbo file) and added to thicken.
A gumbo does tase so good with a roux though, it adds a lot of flavor.
A Cajun gumbo is made using a dark roux and will be more brown/dark. A Creole gumbo will have tomatoes and have more a red color to it. You'll find more people in New Orleans will make a Creole gumbo and the Cajuns 'down-da-bayou' will make a dark roux and not use tomatoes at all.
Perfect pairings: what to serve with Gumbo
Following are some excellent ideas on what to serve;
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Slow Cooker Gumbo
Video
Equipment
Ingredients
- 12 Ounces Andouille Sausage sliced
- 12 Ounces Fresh Okra sliced
- 2 Pounds Chicken Thighs skinless and boneless
- 1 Pounds Pork Neck Bones
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 1 Rib Celery diced
- 4 Cloves Garlic minced
- 2 Each Bay Leaves
- 1 Tablespoon Creole Seasoning
- 1 (15 Ounce) Can Tomato Puree
- 5 Cups Chicken Broth
- 2 teaspoons Browning Sauce
- ½ teaspoon File Powder
Instructions
- Add the sliced Andouille Sausage to a large skillet and saute over medium-high heat until caramelized (about 10 minutes).12 Ounces Andouille Sausage
- Add to the slow cooker, but keep the juices in the skillet. Next add the okra to the skillet and saute over medium-high heat until no more slime remains. Don't stir too often.12 Ounces Fresh Okra
- Add the okra to the slow cooker, along with the chicken thighs, pork necks, onions, bell pepper, celery, garlic, bay leaves and Creole seasoning.2 Pounds Chicken Thighs, 1 Pounds Pork Neck Bones, 1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Rib Celery, 4 Cloves Garlic, 2 Each Bay Leaves, 1 Tablespoon Creole Seasoning, 1 (15 Ounce) Can Tomato Puree
- Pour over the chicken broth and give a stir. Cook on low for 8 hours.5 Cups Chicken Broth
- When the cooking time is up, remove the pork bones (the pork should have fell off the bones) and remove the bay leaves.
- Add the browning sauce and the gumbo file powder. Stir well and serve over white rice.2 teaspoons Browning Sauce, ½ teaspoon File Powder
Notes
Nutrition
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