How to Make Gumbo in a Slow Cooker Tutorial


This is the perfect time of year to perfect your slow cooker game, and nothing is more amazing to come home to at the end of the day than a huge pot of delicious gumbo. It's a classic New Orleans dish that can be made as spicy as you want, or kept mild for the kiddos. Either way, it's the perfect weeknight meal or Sunday supper.

(Image: Jackie Dodd)

Things You'll Need

  • 2 tablespoons olive oil 
  • 1 yellow onions, chopped
  • 1 bell pepper, chopped
  • 3 ribs celery, chopped
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 3 cloves garlic, smashed
  • 14 ounce can diced tomatoes
  • 6 okra, chopped 
  • 4cups chicken broth 
  • 2bay leaves 
  • 1tablespoon file powder 
  • 1teaspoon smoked paprika 
  • 1teaspoon dried oregano 
  • 1/2teaspoon cayenne pepper 
  • 1/2 pounds Andouille sausage, cut into 1 inch rings 
  • 1 pound boneless, skinless chicken thighs 
  • 1 pound raw shrimp, peeled and deveined 
  • Salt and pepper           
  • Cooked rice for serving  
  • Chopped parsley and hot sauce for serving    

Step 1: Brown the Vegetables

Heat the oil in a skillet over medium heat. Add the onions, bell pepper and celery. Cook until the vegetables have started to brown.

(Image: Jackie Dodd)

Step 2: Make the Roux

Transfer the vegetables to a slow cooker. Melt the butter in the skillet used for the vegetables. Whisk in the flour, cooking until the mixture is the color of peanut butter. Add the roux to the slow cooker.

(Image: Jackie Dodd)

Step 3: Slow Cook

Add the remaining ingredients other than the shrimp (and the ingredients for servings). Slow cook on low for 4 hours.

(Image: Jackie Dodd)

Step 4: Shred the Chicken

Remove the chicken thighs and the bay leaves. Discard the bay leaves. Shred the chicken using two forks

(Image: Jackie Dodd)

Step 5: Add the Shrimp and Chicken

Add the shrimp and shredded chicken back into the slow cooker. Cook on low until shrimp is cooked through, about 10 minutes.

(Image: Jackie Dodd)

Step 6: Serve

Ladle into bowls over rice, sprinkle with parsley and hot sauce to taste.

(Image: Jackie Dodd)


  • Freeze away! Gumbo freezes well, feel free to make a double batch and freeze some for later.

(Image: Jackie Dodd)
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