I get all the deep, roux-kissed flavor of classic Creole gumbo with barely any fuss. This slow cooker favorite comes out hearty, savory, and loaded with family-pleasing goodness every time.

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I’m obsessed with this Easy Crockpot Gumbo because it brings bold red Creole flavor without turning my whole day into kitchen duty. I love the way andouille sausage makes every bite smoky and rich, while shrimp keeps it briny and a little flashy.

But the real hook is the deep, savory gravy vibes from that roux, all tucked around tender bites like it knows exactly what it’s doing. And honestly, I keep going back for one more spoonful.

Big flavor. No fuss.

Just the kind of family-favorite dinner I crave when I want something loud, messy, and satisfying.

Ingredients

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Oil and flour make the roux, so the gumbo tastes deep and toasty.
Onion, bell pepper, and celery bring that classic Cajun-ish veggie backbone.
Garlic jumps in with big savory energy.
You’ll notice it.
Andouille adds smoky, spicy bite and makes the whole pot smell amazing.
Chicken thighs stay tender, juicy, and way less fussy than chicken breast.
Shrimp keeps it seafood-y and cooks up sweet, plump, and quick.
Tomatoes make it red Creole style, with a little tangy brightness.
Chicken stock gives everything a cozy, rich base without feeling too heavy.
Bay leaves, thyme, paprika, and cayenne bring warmth, smoke, and kick.
Worcestershire adds salty depth.
Basically, it makes things taste more “cooked all day.
”
Parsley and green onions freshen it up so it’s not all heavy.
Filé powder adds earthy thickness at the table, and rice catches every drop.

Ingredient Quantities

1 cup vegetable oil

1 cup all purpose flour

1 large yellow onion, finely chopped (about 1 1/2 cups)

1 large green bell pepper, seeded and chopped (about 1 cup)

3 celery stalks, chopped (about 1 cup)

4 garlic cloves, minced

1 1/2 pounds andouille sausage, sliced 1/2 inch thick

2 pounds boneless skinless chicken thighs, cut into 2 inch pieces

1 pound raw shrimp, peeled and deveined

1 (14.5 ounce) can diced tomatoes, undrained

4 cups low sodium chicken stock

2 bay leaves

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 to 1 teaspoon cayenne pepper, to taste

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh parsley

4 green onions, thinly sliced

1 tablespoon fil powder, for serving

3 to 4 cups cooked white rice, for serving

How to Make this

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1. Make the roux: in a heavy skillet over medium heat warm 1 cup vegetable oil, whisk in 1 cup all purpose flour and cook, stirring constantly, until the roux is a deep brown color, about 15 to 20 minutes; remove from heat.

2. In the same skillet add the chopped onion, green bell pepper, celery and minced garlic to the roux and cook until the vegetables soften, about 5 minutes.

3. Transfer the roux and vegetables to the slow cooker. Add the sliced andouille sausage, cut chicken thighs, undrained diced tomatoes, 4 cups low sodium chicken stock, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 to 1 teaspoon cayenne pepper to taste, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; stir to combine.

4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and flavors are melded.

5. About 20 to 30 minutes before serving, uncover the crockpot, add the peeled and deveined raw shrimp and gently stir; cook until shrimp are pink and opaque, about 20 to 30 minutes.

6. Remove and discard bay leaves. Taste and adjust seasoning with additional salt, pepper or cayenne if needed.

7. Stir in 1/4 cup chopped fresh parsley and half of the sliced green onions, reserving the rest for garnish.

8. Serve the gumbo over 3 to 4 cups cooked white rice, sprinkle each bowl with remaining green onions and 1 tablespoon fil powder, and offer extra parsley or hot sauce at the table.

Equipment Needed

1. Heavy skillet or cast iron pan
2. Slow cooker or crockpot
3. Chef knife and cutting board
4. Whisk and wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Ladle for serving
7. Tongs or slotted spoon for adding and removing proteins
8. Large bowl or colander for prepping shrimp and draining tomatoes

FAQ

Do I need to make the roux on the stovetop or can I do it in the crockpot? It is best to make the roux on the stovetop until it reaches a deep brown color before adding to the crockpot because it gives the dish its signature flavor and color; making it in the crockpot takes much longer and is harder to control.

Can I skip browning the sausage and chicken first? You can add them straight to the crockpot, but browning develops extra flavor and texture. Quickly sear the sausage and chicken in a hot skillet if you have time.

When should I add the shrimp? Add the raw shrimp in the last 20 to 30 minutes of cooking on low so they stay tender and do not overcook.

How do I adjust the spice level? Start with 1/2 teaspoon cayenne and taste before serving; add more in 1/4 teaspoon increments. Smoked paprika adds warmth without heat and Worcestershire sauce rounds out the flavors.

How can I thicken the gumbo if it is too thin? Simmer uncovered on low for 20 to 30 minutes to reduce, or stir in a tablespoon or two of instant roux or a slurry of 1 tablespoon flour mixed with cold water, then cook until thickened.

Can I make this ahead or freeze leftovers? Yes. Gumbo often tastes better the next day. Cool completely, refrigerate up to 4 days, or freeze up to 3 months. Reheat gently and add a splash of stock if it thickens too much.

Easy Crockpot Gumbo (Red Creole Style) Recipe Substitutions and Variations

Vegetable oil: can use light olive oil, canola oil, or peanut oil for similar smoke point and neutral flavor
Andouille sausage: substitute smoked kielbasa, chorizo (mild or Spanish), or applewood smoked sausage for smoky, meaty flavor
Boneless skinless chicken thighs: use bone-in thighs for more flavor, boneless chicken breasts for leaner option, or turkey thighs as a comparable substitute
Filé powder: replace with okra (add sliced or frozen okra during cooking) for thickening and gumbo flavor, or use a small cornstarch slurry at the end for thickening without the distinctive sassafras taste

Pro Tips

1. Be patient with the roux. Cook it low and steady, stirring constantly until it reaches a deep brown. Rushing or turning the heat too high can make it burn quickly and give the gumbo a bitter taste.

2. Brown the sausage and sear the chicken briefly before adding to the slow cooker if you want extra depth. You can also reserve some of the browned bits to stir back in for richer flavor.

3. Add the shrimp near the end and keep an eye on them. Overcooking makes shrimp rubbery, so pull them when they are just pink and opaque.

4. Taste and adjust at the finish. Slow cooking mutes salt and heat, so finish with a little salt, extra cayenne, Worcestershire, or lemon juice to brighten the bowl just before serving.

5. Let it rest and improve overnight if you can. Gumbo often tastes even better the next day after the flavors marry. Reheat gently and thin with a splash of stock or water if it thickens too much.

Easy Crockpot Gumbo (Red Creole Style) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I get all the deep, roux-kissed flavor of classic Creole gumbo with barely any fuss. This slow cooker favorite comes out hearty, savory, and loaded with family-pleasing goodness every time.

Servings

servings

Calories

1343

kcal

Equipment: 1. Heavy skillet or cast iron pan
2. Slow cooker or crockpot
3. Chef knife and cutting board
4. Whisk and wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Ladle for serving
7. Tongs or slotted spoon for adding and removing proteins
8. Large bowl or colander for prepping shrimp and draining tomatoes

Ingredients

1 cup vegetable oil
1 cup all purpose flour
1 large yellow onion, finely chopped (about 1 1/2 cups)
1 large green bell pepper, seeded and chopped (about 1 cup)
3 celery stalks, chopped (about 1 cup)
4 garlic cloves, minced
1 1/2 pounds andouille sausage, sliced 1/2 inch thick
2 pounds boneless skinless chicken thighs, cut into 2 inch pieces
1 pound raw shrimp, peeled and deveined
1 (14.5 ounce) can diced tomatoes, undrained
4 cups low sodium chicken stock
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 to 1 teaspoon cayenne pepper, to taste
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
4 green onions, thinly sliced
1 tablespoon fil powder, for serving
3 to 4 cups cooked white rice, for serving

Directions

Make the roux: in a heavy skillet over medium heat warm 1 cup vegetable oil, whisk in 1 cup all purpose flour and cook, stirring constantly, until the roux is a deep brown color, about 15 to 20 minutes; remove from heat.
In the same skillet add the chopped onion, green bell pepper, celery and minced garlic to the roux and cook until the vegetables soften, about 5 minutes.
Transfer the roux and vegetables to the slow cooker. Add the sliced andouille sausage, cut chicken thighs, undrained diced tomatoes, 4 cups low sodium chicken stock, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 to 1 teaspoon cayenne pepper to taste, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; stir to combine.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and flavors are melded.
About 20 to 30 minutes before serving, uncover the crockpot, add the peeled and deveined raw shrimp and gently stir; cook until shrimp are pink and opaque, about 20 to 30 minutes.
Remove and discard bay leaves. Taste and adjust seasoning with additional salt, pepper or cayenne if needed.
Stir in 1/4 cup chopped fresh parsley and half of the sliced green onions, reserving the rest for garnish.
Serve the gumbo over 3 to 4 cups cooked white rice, sprinkle each bowl with remaining green onions and 1 tablespoon fil powder, and offer extra parsley or hot sauce at the table.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.