Crockpot Gumbo with Chicken, Sausage, and Shrimp
A big pot of Healthy Slow Cooker Gumbo with chicken, sausage, and shrimp is a nourishing, cozy and satisfying way to end the day.
Equipment
- Slow Cooker
- Skillet
- Whisk
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 lb. boneless, skinless chicken thighs or chicken breast
- 0.5 lb. andouille or kielbasa sausage sliced into rounds
- 14.5 oz canned diced tomatoes not drained
- 0.5 large onion diced
- 0.5 green bell pepper seeded and diced
- 1 celery rib diced
- 2 cloves garlic minced or pressed
- 1 bay leaf
- 2 tsp Cajun or Creole seasoning
- 0.5 tsp sweet paprika
- 0.5 tsp dried thyme or 1 tsp fresh thyme leaves
- 0.5 tsp dried oregano
- 2 cups chicken broth or chicken stock
- 0.5 lb. raw shrimp peeled and deveined
- 2 green onions chopped (white and green parts)
- 2 tbsp fresh parsley plus extra for garnish
- Kosher salt and ground black pepper to taste
- Cayenne or hot sauce to taste
- Cooked white rice for serving
Instructions
- Make the roux by heating the flour and oil in a small saucepan or skillet over medium heat. 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 dark too quickly, reduce the heat to medium-low.
- Transfer the roux to the bottom of a slow cooker.
- Add the chicken, and then top with the sausage, tomatoes, onion, bell pepper, celery, garlic, bay leaf, Creole seasoning, paprika, thyme, oregano, and chicken broth.
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the chicken is cooked and vegetables are tender.
- Turn the slow cooker to HIGH and stir in shrimp. Cover and cook on HIGH for 15–20 minutes, stirring twice, until shrimp are pink.
- Discard bay leaf, remove chicken, shred or chop, then return to pot. Stir in green onions and parsley.
- Taste and season with salt, pepper, cayenne or hot sauce. Serve over rice and garnish with parsley.
Notes
Keep a close eye on the roux while cooking to avoid burning. Chicken thighs stay moist in the slow cooker, but breast may be used. Serve with rice or cauliflower rice. Add okra for thickening and flavor. Andouille is traditional but kielbasa works too. Adjust spice with cayenne or hot sauce at the end.