Slow Cooker Chicken Sausage Gumbo recipe has rich flavors, and comforting aromas, and is a dish that epitomizes Southern comfort food. A wonderful dinner idea, this delicious crockpot Chicken Sausage Gumbo will fill your kitchen with amazing smells and satisfy your cravings for a flavorful, hearty meal. There's nothing quite like a warm bowl of crock pot gumbo to transport you to the heart of New Orleans.
Slow Cooker Gumbo
This Slow Cooker Chicken Sausage Gumbo is a delicious recipe that is very versatile. Gumbo is an easy recipe that you can customize to fit your taste. The slow cooker makes it nice so you can go do other things while it cooks low and slow.
What is Gumbo?
Gumbo is a rich and flavorful stew originating from Louisiana, known for its diverse cultural influences and a combination of ingredients like roux, vegetables, meat or seafood, and Creole and Cajun seasonings. It reflects the blending of African, French, Spanish, and Native American cuisines.
Whether you're a gumbo traditionalist or more adventurous, this crockpot gumbo recipe provides a solid base for you to get creative with.
You can play with the spice levels, or swap out the meats and vegetables.
What is the "Holy Trinity" in Creole Cooking?
In Cajun and Creole cooking, the "Holy Trinity" refers to a combination of three key aromatic vegetables that form the base of many dishes, including this chicken gumbo. It consists of onions, bell peppers, and celery.
These three ingredients are commonly used together in equal parts to provide a foundation of flavor and aroma in Cajun and Creole cuisine.
• Skinless Chicken Thighs and Skinless Chicken Breasts - bone-in
• Onion Powder, Garlic Powder, Salt, Black Pepper
• Vegetable Oil (or olive oil)
• All-Purpose Flour
• Cut Okra (fresh or frozen), Yellow Onion, Green Bell Pepper, Red Bell Pepper, Celery, Garlic Cloves
• Tony Chachere's Creole Seasoning, Dried Thyme Leaves (not ground), Cayenne Pepper
• Smoked Sausage Link, Andouille Sausage Links
• Chicken Broth, Bay Leaves
• Green Onions, Fresh Parsley
• Hot Cooked White Rice
• Gumbo Filé
• Tabasco Sauce
How to Make Gumbo in the Slow Cooker
Season the Chicken
1. Add the chicken pieces to a large bowl and sprinkle chicken with the onion powder, garlic powder, salt, and black pepper. Toss the chicken with the spices to coat and set aside.
Make the Roux
A roux is a thickening agent used in gumbo, and adds a rich, nutty flavor.
Note: It's important to stir constantly to prevent burning and achieve a smooth texture.
2. Add the oil to a large skillet and set to medium heat.
3. Add the flour and begin stirring constantly until the mixture darkens to a golden brown color.
(For a dark brown roux, cook for a longer period, stirring constantly, around 5-10 minutes. Be careful not to burn it.)
4. Once the roux has reached the desired color, add the okra.
5. Stir the okra in and add the onion, green pepper, red pepper, and celery. Cook them in the roux for a few minutes, stirring occasionally, then add the garlic.
6. Cook the veggies a few more minutes to soften the vegetables.
7. Add the vegetable-roux mixture to the slow cooker.
8. Add the Creole seasoning, thyme, and cayenne pepper. Stir well.
9. Pour in the chicken broth.
10. Stir well.
11. Add the sliced sausages.
12. Add the seasoned chicken pieces.
13. Add the bay leaves.
14. Stir the gumbo well.
15. Cover the slow cooker and cook on low for 6-8 hours or high for 4-6 hours.
16. Serve over hot cooked rice and garnish with green onions and parsley. Add a pinch of gumbo filé powder to each serving, if desired, for a thicker gumbo.
Here Are Some Helpful Tips to Ensure a Successful Batch of Slow Cooker Chicken Sausage Gumbo:
- Browning the roux: Take your time when browning the roux. Stirring constantly is crucial to prevent burning. Adjust the heat as needed to maintain a steady, medium heat. The longer you cook the roux, the deeper and richer the flavor will be. Just be cautious not to let it burn, as that can impart a bitter taste.
- Sausage selection: Choose smoked sausage and Andouille sausage for their distinct smoky flavors that complement the gumbo. However, you can experiment with different types of sausage to suit your taste preferences. Make sure to slice the sausage into bite-sized pieces for even distribution in the gumbo.
- Seasoning: Adjust the amount of Creole seasoning and cayenne pepper according to your preferred level of spiciness. Start with the recommended amounts and add more gradually if desired. You can always add more seasoning later but it's difficult to reduce the spiciness once it's added.
Substitutions for Crock Pot Chicken Sausage Gumbo Recipe
- Chicken: Instead of using bone-in, skinless chicken thighs and chicken breast, you can use boneless, skinless chicken thighs or chicken drumsticks. You can also use a combination of chicken and other meats like turkey or duck, depending on your preference.
- Shrimp: Make shrimp gumbo by adding some extra large shrimp to the gumbo about halfway through the cook time. I like to combine shrimp and sausage for more flavor.
- Sausage: While the recipe calls for smoked sausage and Andouille sausage, you can experiment with different types of sausages based on personal taste. You can use Polish sausage, chorizo, or any other flavorful sausage that you enjoy.
- Okra: If you're unable to find fresh or frozen okra, you can substitute it with sliced zucchini or green beans. These vegetables will provide a similar texture and add a pop of color to the gumbo.
- Seasonings: If you don't have Creole seasoning on hand, you can make your own blend by combining paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and salt. Adjust the proportions according to your taste preferences.
- Rice: Gumbo is typically served over hot cooked rice. You can also try serving it with other grains like quinoa or cauliflower rice for a low-carb option.
- Roux: The roux is an essential component of gumbo, but if you prefer a gluten-free or lighter version, you can substitute the all-purpose flour with a gluten-free flour blend or use a roux alternative like cornstarch or arrowroot powder. Keep in mind that the flavor and texture will vary slightly.
Make-ahead and Leftovers
• Slow Cooker Gumbo tends to taste even better the next day as the flavors continue to meld. Consider making it in advance and reheating it when you're ready to serve.
• Gumbo also freezes well, so you can portion out leftovers for future meals.
Leftover Gumbo Storage
• If you have leftovers or want to store the gumbo for a short period, allow it to cool to room temperature before transferring it to an airtight container.
• Place it in the refrigerator within two hours of cooking. Gumbo can be refrigerated for up to 3-4 days.
Freezing Slow Cooker Chicken Sausage Gumbo:
• If you want to store the gumbo for a longer period, freezing is a great option. Ensure the gumbo is completely cooled before transferring it to freezer-safe containers or freezer bags.
• Leave some headspace to allow for expansion during freezing. Properly stored, gumbo can be frozen for up to 3 months.
More Delicious Easy Soup Recipes
If you make this delicious slow cooker Gumbo recipe, please let me know. You can leave a comment below with a star rating. I'd love to know how you liked it!
Slow Cooker Chicken Sausage Gumbo
- 6 quart Slow Cooker
- 1 pound Chicken Thighs bone-in, skinless
- 1 pound Chicken Breast cubed
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- ½ cup Vegetable Oil
- ½ cup All-Purpose Flour
- 2 cups Sliced Okra (fresh or frozen)
- 1 large Yellow Onion chopped
- 1 Green Bell Pepper chopped
- 1 Red Bell Pepper chopped
- 1 cup Celery chopped
- 4 Garlic Cloves minced
- 1 Tablespoon Creole Seasoning Tony Chachere's
- 1 teaspoon Dried Thyme Leaves (not ground)
- ½ teaspoon Cayenne Pepper (or more to taste)
- 1 Smoked Sausage Link sliced
- 3 Andouille Sausage Links sliced
- 5-6 cups Chicken Broth (use 6 for soupier)
- 2 large Bay Leaves
- 3 Green Onions chopped
- ¼ cup Parsley chopped
- 3 cups Hot Cooked Rice
- Gumbo Filé (optional)
Season the Chicken
- Add the chicken pieces to a large bowl and sprinkle with the onion powder, garlic powder, salt, and black pepper. Toss the chicken with the spices to coat and set aside.
Make the Roux
- A roux is a thickening agent used in gumbo, and adds a rich, nutty flavor.Note: It's important to stir constantly to prevent burning and achieve a smooth texture.Add the oil and flour to a large skillet and cook on medium heat, stirring constantly until the mixture darkens to a golden brown color.For a darker brown roux, cook for a longer period, stirring constantly, around 5-10 minutes. Be careful not to burn it.
- Once the roux has reached the desired color, add the okra and stir it in.
- Add the onion, bell peppers, and celery. Cook them in the roux for a few minutes, stirring occasionally, then add the garlic. Cook a few more minutes to soften the vegetables a little.
Make the Gumbo
- Add the vegetable-roux mixture to the slow cooker.
- Add the Creole seasoning, thyme, and cayenne pepper. Stir well.
- Pour in the chicken broth and add the sliced sausages, seasoned chicken pieces, and bay leaves.
- Cover the slow cooker and cook on low for 6-8 hours or high for 5-6 hours.
- Serve over hot cooked rice and garnish with green onions and parsley. Add a pinch of gumbo filé powder to each serving, if desired.
- If you have leftovers or want to store the gumbo for a short period, allow it to cool to room temperature before transferring it to an airtight container.
- Place it in the refrigerator within two hours of cooking. Gumbo can be refrigerated for up to 3-4 days.