Slow Cooker Chicken, Sausage, and Seafood Gumbo

Ingredients

• 1 lb Jumbo shrimp, peeled and deveined (Fresh or frozen, thawed if frozen)
• 1.5 lb Boneless, skinless chicken thighs (Trimmed and cut into quarters)
• 12 oz Andouille sausage (Sliced into 1/2-inch pieces)
• 0.75 lb Crab claws (Fresh or thawed if frozen)
• 0.5 cup Vegetable oil (For roux)
• 0.5 cup All-purpose flour (For roux)
• 1 large Yellow onion (Roughly chopped)
• 1 large Green bell pepper (Roughly chopped)
• 3 stalks Celery (Roughly chopped)
• 5 cloves Garlic (Minced)
• 2 tbsp Creole or Cajun seasoning (e.g., Creole Kick by Sweet Smokie Joe's) (Adjust to taste)
• 6-7 sprigs Fresh thyme (Whole sprigs, remove before serving)
• 2 cups Chicken broth (Low sodium preferred)
• 12 oz Frozen sliced okra (Do not thaw)
• 2 15-oz cans Fire-roasted diced tomatoes (With juices)

Instructions

1. Prep the Chicken and Sausage

   Pat chicken thighs dry with paper towels. Trim excess fat and cut into quarters. Slice andouille sausage into 1/2-inch rounds.

   Time: PT10M

2. Chop Vegetables

   Roughly chop onion, bell pepper, and celery. Mince garlic.

   Time: PT7M

3. Prepare Roux

   Heat cast iron skillet over medium-high heat. Add 0.5 cup vegetable oil. When hot, gradually whisk in 0.5 cup flour. Whisk constantly for 15-20 minutes until roux is deep chocolate brown. Adjust heat as needed to avoid burning.

   Time: PT20M

   Temperature: Medium-high heat

4. Add Vegetables to Roux

   Add chopped onion, bell pepper, and celery to roux. Stir and cook for 2-3 minutes until slightly softened. Add minced garlic and cook for 1 more minute.

   Time: PT4M

   Temperature: Medium heat

5. Transfer to Slow Cooker

   Lightly grease inside of slow cooker with oil or nonstick spray. Transfer roux and vegetable mixture to slow cooker.

   Time: PT3M

6. Add Remaining Ingredients (Except Seafood)

   Add chicken broth, Creole seasoning, thyme sprigs, sausage, okra, fire-roasted tomatoes (with juice), and chicken pieces to slow cooker. Stir to combine.

   Time: PT5M

7. Slow Cook Base

   Cover and cook on HIGH for 4 hours.

   Time: PT4H

   Temperature: High (slow cooker)

8. Add Seafood

   After 4 hours, remove thyme sprigs. Add shrimp and crab claws. Stir gently to submerge seafood. Cover and cook on HIGH for 30 minutes.

   Time: PT30M

   Temperature: High (slow cooker)

9. Serve

   Taste and adjust seasoning if needed. Ladle gumbo into bowls. Serve hot, optionally with white rice.

   Time: PT6M

10. Cleanup

    Soak and wash skillet, slow cooker insert, utensils, and cutting board. Wipe down counters.

    Time: PT15M

Nutrition Facts

Calories

420

Protein

32g

Carbohydrates

18g

Fat

24g

Fiber

3g

Ingredient Substitutions

• Instead of Jumbo shrimp, peeled and deveined: Medium shrimp, Crawfish tails
• Instead of Boneless, skinless chicken thighs: Chicken breast, Bone-in thighs (remove bones after cooking)
• Instead of Andouille sausage: Kielbasa, Smoked sausage
• Instead of Crab claws: Crab legs, Canned crab meat (add at end)
• Instead of Vegetable oil: Canola oil
• Instead of All-purpose flour: Gluten-free all-purpose flour
• Instead of Yellow onion: White onion
• Instead of Green bell pepper: Red bell pepper
• Instead of Garlic: 1 1/2 tsp garlic powder
• Instead of Creole or Cajun seasoning (e.g., Creole Kick by Sweet Smokie Joe's): Tony Chachere's, Homemade Cajun seasoning
• Instead of Fresh thyme: 1 tsp dried thyme
• Instead of Chicken broth: Vegetable broth, Seafood stock
• Instead of Frozen sliced okra: Fresh okra, sliced
• Instead of Fire-roasted diced tomatoes: Regular diced tomatoes

Equipment Needed

• Large cast iron skillet
• Whisk
• Cutting board
• Chef's knife
• Slow cooker (6-8 quart)
• Measuring cups and spoons
• Mixing bowls (optional)
• Paper towels (optional)
• Tongs or slotted spoon (optional)
• Napkin or brush (for greasing slow cooker) (optional)

Critical Steps — Do Not Skip

• Prepare Roux: Whisk constantly and control heat to avoid burning.
• Add Seafood: Only add shrimp and crab in the last 30 minutes to prevent overcooking.

Chef Tips from the Video

• Use a heavy cast iron skillet for best roux results.
• Prep all ingredients before starting the roux.
• Let gumbo rest 10 minutes before serving for best flavor.
• Serve with hot sauce and cooked white rice for a classic touch.

Troubleshooting

Storage

Refrigerator: Store in airtight container for up to 3 days.

Freezer: Freeze in portions for up to 2 months. Thaw overnight and reheat gently.

Room temperature: Do not store at room temperature for food safety.

Make-Ahead Tips

• Roux can be made up to 3 days ahead and refrigerated.
• Chop vegetables and sausage a day ahead for faster assembly.
• Gumbo tastes even better the next day.

Frequently Asked Questions