Slow Cooker Chicken, Shrimp & Sausage Gumbo: Authentic Flavor, Effortless Southern Comfort
Craving a taste of New Orleans without the fuss? This Slow Cooker Chicken, Shrimp, and Sausage Gumbo brings all the rich, savory flavors of a classic Louisiana dish right to your kitchen, with minimal effort. It’s the ultimate comfort food – hearty, incredibly flavorful, and conveniently freezer-friendly, making it perfect for meal prep or busy weeknights.
Mastering Louisiana Gumbo in Your Crockpot
While my kitchen at Countryside Cravings usually features different fare, my culinary curiosity always leads me to explore new and exciting dishes. Gumbo has been a delightful discovery, and this chicken, shrimp, and sausage combination has become a family favorite due to its incredible depth of flavor. However, the traditional method can be quite time-consuming, requiring constant attention, especially during the roux-making process. That’s why I set out to create a slow cooker gumbo version that retains all the authentic taste without the exhaustive labor. After a few rounds of testing and tweaking, I believe I’ve truly nailed it, delivering a hearty meal that’s both accessible and utterly delicious.
This crockpot gumbo boasts tender chicken, smoky Andouille sausage, succulent shrimp, and a medley of fresh vegetables, all simmered in a rich, dark roux-based broth infused with classic Cajun seasonings and aromatic herbs. It’s a complete meal in itself, perfect for gathering around the table with loved ones. If you’re looking for other easy, satisfying slow cooker meals, don’t miss these other favorites: Slow Cooker Bacon Cheeseburger Tater Tot Casserole, Slow Cooker Pot Roast, Slow Cooker Chili Mac, and Slow Cooker Shredded Mexican Chicken.
Why You’ll Love This Easy Shrimp and Chicken Gumbo Recipe
This slow cooker take on the beloved New Orleans gumbo offers numerous advantages that make it a must-try for any home cook:
- Minimal Prep Time: With only about 20 minutes of active preparation, you can have this flavorful stew ready to simmer all day.
- Rich & Hearty: This gumbo is packed with layers of flavor and satisfying ingredients, making it a truly filling and comforting meal.
- New Orleans Inspired: While simplified for the slow cooker, it captures the spirit and taste of authentic Louisiana cuisine.
- Ultimate Comfort Food: There’s nothing quite like a warm bowl of gumbo to soothe the soul, especially on a chilly day.
- Freezer Friendly: Make a large batch and freeze portions for quick and easy meals later, saving you time and effort down the line.
- Hands-Off Cooking: Once the initial roux and vegetables are prepared, your slow cooker does most of the work, freeing you up for other tasks.
The Essential Roux: Foundation of a Flavorful Gumbo
When adapting this recipe for the slow cooker, I aimed to streamline the process as much as possible. However, I quickly realized that one component simply could not be omitted or simplified: the roux. The roux is an absolutely crucial foundation for any gumbo, acting as both a thickener and the primary flavor builder. After extensive research into traditional gumbo preparations, it became clear that the dark, nutty flavor developed in the roux is what truly sets this dish apart and gives it its signature depth. So, while you won’t be standing over the pot stirring for hours during the slow cooking phase, the initial roux step remains indispensable.
I understand that making a roux can seem intimidating, especially for those new to Southern cooking. Many traditional gumbo recipes call for a very dark roux, which can be challenging to achieve without burning. For this recipe, I’ve opted for a medium brown roux, which is more forgiving while still providing that essential rich, toasted flavor and thickening power. Don’t be intimidated – it’s a straightforward process, and I’ve included a visual guide (pictured above) to help you achieve the perfect color, similar to peanut butter. This might not be a 100% authentic shrimp and chicken gumbo in the most traditional New Orleans sense, but my goal was to make a delicious and manageable version for the everyday home cook who wants to experience those incredible flavors without needing to be a master chef.
What Exactly is a Roux and Why is it Important for Gumbo?
A roux (pronounced “roo”) is a classic French and Creole thickening agent made by cooking flour and some form of fat together. The fat can be oil, butter, or even animal fat like bacon grease. The primary purpose of cooking the flour in fat is to eliminate the raw flour taste and create a smooth, lump-free base. As the roux cooks longer, it darkens, taking on a nutty, toasted flavor that is absolutely essential to the complex taste profile of gumbo.
There are generally four main types of roux, categorized by their color and cooking time: white, blond, medium brown, and dark brown. Each type imparts a different flavor and thickening ability. For this particular slow cooker chicken, shrimp, and sausage gumbo, we aim for either a medium brown or dark brown roux. A medium brown roux, as shown in the picture towards the top of this post, strikes the perfect balance, providing both robust flavor and effective thickening power for our hearty stew. A darker roux will offer more intense flavor but less thickening, while a lighter roux thickens more but contributes less flavor.
Key Ingredients for Your Chicken, Shrimp, and Sausage Gumbo
This gumbo recipe features a harmonious blend of proteins and vegetables, creating a symphony of flavors and textures. Here’s what you’ll need to create this comforting dish:
- Butter or Oil: The base for your roux, providing richness and helping the flour cook evenly.
- All-Purpose Flour: The other half of the roux, crucial for thickening and flavor development.
- The Holy Trinity (Onion, Bell Peppers, Celery): This iconic trio forms the aromatic backbone of most Louisiana dishes, providing a fresh, savory base.
- Garlic: Adds a pungent, aromatic kick that complements the other flavors.
- Cajun Seasoning: The heart of the spice profile, delivering a bold, spicy, and savory blend. Adjust to your preferred heat level.
- Andouille Sausage: A smoky, spicy pork sausage that is a staple in gumbo, adding incredible depth and a delightful chew.
- Okra: Traditionally used in gumbo, okra contributes to the classic texture and unique flavor. If using frozen, ensure it’s thawed and patted dry.
- Bay Leaves: Infuse a subtle, aromatic herbal note into the stew as it simmers.
- Chicken Breast (or Thighs): Boneless, skinless chicken provides tender protein that easily shreds into the gumbo. Thighs can also be used for extra richness.
- Shrimp: Large raw shrimp adds a sweet, succulent seafood element, cooked at the end to ensure perfect tenderness.
- Chicken Broth: The liquid base that brings all the flavors together and forms the rich stew.
Crafting the Perfect Medium Brown Roux
The roux is the soul of your gumbo, and getting it right is key to a truly flavorful dish. Here’s a detailed guide to making a superb medium brown roux:
Choosing Your Roux Color: While many traditional gumbos call for a dark brown roux, this can be challenging to achieve without burning, and longer cooking times for roux also mean it starts to lose its thickening power. For this particular chicken, shrimp, and sausage gumbo recipe, I found that a medium brown roux offers the ideal balance, providing both fantastic flavor and sufficient thickening. This ensures your gumbo is rich, savory, and perfectly viscous.
Melting the Fat: I prefer using butter for its rich flavor, but you can certainly use oil (like vegetable or canola) or even bacon fat for an extra smoky dimension. In a heavy-bottomed saucepan or Dutch oven, melt your chosen fat over medium heat. The key here is to use equal parts fat and flour by volume. For this recipe, we’ll use ½ cup of butter, so you’ll need ½ cup of all-purpose flour. Once the butter is melted, add the flour to the pan and immediately whisk to combine thoroughly. This creates a smooth paste.
The Whisking Process: Now comes the crucial part: constant whisking. You’ll need to whisk almost continuously until your roux reaches a beautiful medium brown color, reminiscent of peanut butter. This process can take anywhere from 15 to 25 minutes, depending on your stove and heat level. Whisking ensures the roux cooks evenly, prevents scorching, and keeps it smooth and silky. If you notice any black specks, it means your roux has burned, and unfortunately, there’s no way to salvage it – you’ll need to discard it and start over. While some recipes suggest specific cooking times, I recommend going by color, as stove temperatures vary greatly. If you feel your roux is browning too quickly, simply reduce the heat to medium-low to slow down the cooking process. The goal is a gradual, even browning to develop deep, complex flavors.
Step-by-Step: How To Make Your Slow Cooker Chicken, Shrimp, and Sausage Gumbo
Once your roux is perfected, the rest of the process is straightforward, with your slow cooker doing most of the heavy lifting. Here’s how to bring your flavorful gumbo to life:
1. Sauté the “Holy Trinity” and Seasonings: To your prepared roux in the saucepan, add the chopped bell peppers, onions, celery (the “holy trinity”), minced garlic, and Cajun seasoning. Increase the heat to medium and cook this mixture for 3-5 minutes, stirring occasionally. This step softens the vegetables slightly and allows their flavors to meld with the roux, intensifying the aromatic base of your gumbo.
2. Incorporate Chicken Broth: Gradually pour the chicken broth into the vegetable and roux mixture, whisking slowly and continuously. It’s important to add the broth slowly to prevent lumps and ensure a smooth, well-combined base for your gumbo. Continue whisking until all lumps are gone and the mixture is uniform and beginning to thicken.
3. Transfer to Slow Cooker & Add Initial Ingredients: Carefully pour the entire roux and vegetable mixture into your slow cooker. Next, stir in the sliced Andouille sausage, okra (make sure it’s thawed, drained, and patted dry if using frozen), and the bay leaves. Lightly season your boneless, skinless chicken breasts (or thighs) with salt and pepper, then place them directly into the slow cooker. Cover with the lid and cook on the LOW setting for 4-6 hours, or until the chicken is incredibly tender and can be easily shredded with a fork.
4. Shred Chicken & Add Shrimp: Once the chicken is cooked through, carefully remove it from the slow cooker and transfer it to a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot. Now, add your raw, peeled, and deveined large shrimp to the gumbo, stirring gently to submerge them. Cover the slow cooker once more and cook for an additional 15 minutes, allowing the shrimp to cook through until they are pink and opaque. They cook quickly, so avoid overcooking.
5. Finish and Serve: After 15 minutes, turn off the slow cooker. Let the gumbo rest, covered, for another 5 minutes. This allows the flavors to settle and any fat to rise to the top. If desired, skim off any excess fat from the surface with a spoon for a lighter stew. Remove the bay leaves before serving. Serve your delicious homemade Slow Cooker Chicken, Shrimp, and Sausage Gumbo hot, traditionally over white rice, and get ready to enjoy a taste of Southern comfort!
Frequently Asked Questions About Gumbo
While both are iconic Louisiana dishes, gumbo and jambalaya are distinct. Gumbo is a thick, flavorful stew or soup, typically served over a separate bed of rice. It often features a roux base and a medley of meats and vegetables. Jambalaya, on the other hand, is a rice dish where the rice is cooked directly with the other ingredients (meats, vegetables, and broth), absorbing all the flavors as it cooks, similar to a pilaf or paella.
Absolutely, yes! This slow cooker gumbo recipe yields a generous amount, making it perfect for freezing. It’s incredibly freezer-friendly. You can freeze it in individual portions for quick lunches or in larger family-sized containers. Properly stored in an airtight, freezer-safe container, crockpot gumbo will keep beautifully in the freezer for up to 6 months. To reheat, simply let it thaw overnight in the refrigerator and then gently warm it on the stovetop or in the microwave until heated through. The flavors often deepen after freezing and thawing!
Not at all! The combination of chicken, shrimp, and smoky Andouille sausage creates a wonderfully balanced and rich flavor profile, but you can certainly customize the meats to your preference. If you don’t care for shrimp, simply omit it. If you prefer a chicken and sausage gumbo, feel free to leave out the shrimp. You could also experiment with other proteins like duck, smoked turkey, or even crab meat, though cooking times might need slight adjustment. This recipe is versatile, so make it your own!
Gumbo is traditionally served over hot, fluffy white rice, which soaks up all the delicious broth. Beyond rice, a simple side salad provides a refreshing contrast to the richness of the gumbo. You could also serve it with a slice of warm cornbread or crusty French bread for dipping. Don’t forget a bottle of your favorite hot sauce on the side for those who like an extra kick!
Slow Cooker Chicken, Sausage, and Shrimp Gumbo
8
+servings
Malinda Linnebur
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20
minutes
4
hours
4
hours
20
minutes
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Ingredients
-
1/2
cup
butter or oil -
1/2
cup
all purpose flour -
1
medium onion, chopped -
1
red bell pepper, seeds removed and chopped -
1
green bell pepper, seeds removed and chopped -
2
celery ribs, chopped -
6-8
cloves garlic, minced -
2
teaspoons- 2 tablespoons
cajun seasoning -
3 1/2
cups
chicken broth -
1
pound
andouille sausage, sliced into 1/2″ rounds -
12
ounces
fresh or frozen okra, thawed, drained, and patted dry -
2
bay leaves -
2
pounds
boneless and skinless chicken breast or boneless and skinless chicken thighs -
1
pound
raw large shrimp, deveined, peeled, and rinsed
Instructions
-
In a large Dutch oven or heavy-bottomed saucepan, melt the butter (or oil) over medium heat. Whisk in the flour and continue to whisk almost constantly until it reaches a medium brown color (like peanut butter) and develops a pleasant, nutty, toasty smell. If it seems to be browning too quickly, reduce your heat to medium-low to prevent burning. This step is crucial for flavor.
-
Add the chopped onion, bell peppers, celery, minced garlic, and Cajun seasoning to the roux. Increase heat back up to medium if needed and cook for 3-5 minutes, stirring, just to allow the vegetables to soften slightly and begin to release their aromas. Slowly whisk in the chicken broth, making sure to continue whisking until there are no lumps and the mixture is smooth. Transfer this roux mixture into your slow cooker.
-
Stir in the sliced Andouille sausage, okra (ensure it’s thawed and patted dry if frozen), and bay leaves. Season the chicken breasts (or thighs) with salt and pepper, then carefully place them into the slow cooker, submerging them in the liquid. Cover with the lid and cook on the LOW setting for 4-6 hours, or until the chicken is fork-tender and can be easily shredded.
-
Once the chicken is cooked, remove it to a cutting board and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir in the raw large shrimp. Cover and cook for an additional 15 minutes, or until the shrimp are pink and opaque. Turn off the heat and let the gumbo settle for 5 minutes. If any fat rises to the surface, you can skim it off with a spoon if desired. Remove bay leaves before serving.
Notes
- Freezer Friendly – This gumbo freezes exceptionally well! It can be frozen in single portions or larger quantities for up to 6 months in an airtight, freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave as needed.
- Nutrition info calculated using butter and chicken breasts.
What to serve with this Slow Cooker Chicken, Sausage, and Shrimp Gumbo:
- Simple side salad for a fresh contrast.
- Hot cooked white rice of choice (traditionally served underneath the gumbo).
- Warm cornbread or crusty French bread for dipping.
Nutrition
Calories:
614
kcal
|
Carbohydrates:
14
g
|
Protein:
49
g
|
Fat:
39
g
|
Saturated Fat:
15
g
|
Cholesterol:
293
mg
|
Sodium:
1510
mg
|
Potassium:
819
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1950
IU
|
Vitamin C:
52.7
mg
|
Calcium:
162
mg
|
Iron:
4.1
mg
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