This Easy Slow Cooker Crockpot Gumbo is the best authentic Creole Cajun recipe with chicken, andouille sausage, seafood (shrimp and/or crab), and okra. This healthy dish is loaded with spices and can be served mild or spicy.

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Gumbo is a staple dish for my family. We even serve it every Christmas as a main dish for the holiday. You will need dried spices for this recipe, that’s where the dish gets its flavor. Most (if not all) should be items you already have in your pantry.

Spices
The spices in gumbo (along with the roux) are what makes this dish so unique and filled with flavor. For mild gumbo omit the cayenne pepper. You will need the following:
What Type of Chicken to Use
I use boneless, skinless chicken breasts. You can also use skinless chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.

What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Buy large shrimp. No one likes those baby shrimp and they are harder to cook with.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
Can You Add Other Seafood?
Absolutely! I often toss in jumbo lump crab along with the shrimp. Some also use crab legs in the shell. Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.

How to Create a Roux
A roux is a combination of equal parts of oil and flour. Melt the butter first, and then add the flour. And STIR, STIR, STIR. Stir constantly. If you stop, the roux will burn.
The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways!
Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.

Do You Have to Make the Roux Using the Stove
If you don’t have a slow cooker with a removable stovetop safe base, then you will have to make the roux and saute the vegetables on the stove and add them to the slow cooker.
You can also skip making a roux (omit the butter, flour, and olive oil) and dump all of your ingredients into the Crockpot and cook the dish following the same instructions. This wouldn’t be authentic gumbo and the dish won’t be as thick and rich as true Southern gumbo.
If you dump the ingredients and cook it that way, you can thicken the gumbo like you would a soup, by creating a slurry. Combine 1 tablespoon of flour and 1 tablespoon of water in a small bowl. Add the mixture to gumbo and stir until thick. Make another slurry if it doesn’t thicken up enough.
I do not make it this way. I like the real thing, so I take the extra steps to make a roux.

Holy Trinity Vegetables
In Louisiana Cajun and Creole cuisine, we have what refer to as the Holy Trinity vegetables: onions, bell peppers, and celery. You will always find this combination of vegetables in dishes like gumbo, Shrimp Étouffée, dirty rice, and jambalaya.

How to Make Gumbo in Slow Cooker
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add sausage to a skillet on medium-high heat. Cook and set aside.
- Add butter and olive oil to the pan on medium-high heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
- Continue to whisk until the roux turns deep brown.
- Add spices, garlic, and worcestershire sauce to the roux.
- Add the roux, chicken broth, diced tomatoes, and okra. Stir.
- Place the chicken breasts and cooked sausage in the slow cooker.
- Slow cook.
- Remove the chicken from the slow cooker and shred.
- Add raw shrimp and shredded chicken to the slow cooker.
- Cook for a few minutes until the shrimp turns bright pink.

Cook Time/What is the Fastest Time it Will Cook
The fastest way to cook the dish is on High and for 3-4 hours. You can also cook it on Low for 7-8 hours. You need to cook it long enough for the chicken to become tender and shred easily.
Can You Substitute Okra?
Sure, if you want. I have no suggestions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.


Do You Have to Add Tomatoes?
There are a couple of versions of gumbo and some people do not like to add tomatoes. If you don’t want them, feel free to omit.
How to Store/How Long It Will Last in the Fridge
You can store leftovers tightly covered and sealed in the fridge for 3-4 days.
Freezer Tips
I love to freeze gumbo. It’s the perfect meal to reheat from frozen. It will last up to 6 months in the freezer. I like to freeze using these soup molds from Amazon.You can also freeze it along with the rice at the bottom.

What to Serve with Gumbo
Southern Soul Food Cornbread
Sweet Potato Cornbread
Air Fryer Garlic Bread
Cornbread Muffins
More Southern Recipes
Instant Pot Gumbo
Shrimp Étouffée Recipe
Instant Pot Red Beans and Rice
Cajun Shrimp Pasta
Southern Chicken Spaghetti
Cajun Dirty Rice
Slow Cooker Crockpot Oxtails
More Slow Cooker Crockpot Recipes
Slow Cooker Crockpot BBQ Meatballs
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Slow Cooker Crockpot Cheeseburger Soup
Homestyle Chicken Noodle Soup
Sugar-Free Apple Butter
Slow Cooker Buffalo Chicken Dip
Crockpot Slow Cooker Broccoli Cheese Soup
Slow Cooker Crockpot Chicken Fajitas

You will also love our Cajun Seafood Gumbo with Shrimp and Crab.
Easy Slow Cooker Crockpot Gumbo
Ingredients
- 10 oz andouille sausage Sliced into pieces
- 1 tablespoon olive oil
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chopped green peppers
- 1 cup chopped celery
- 1 cup chopped onion I use white onion.
- 3 garlic cloves
- 2 cups frozen chopped okra
- 14.5 oz diced tomatoes Optional
- 24 oz chicken broth
- 1 pound skinless chicken breasts
- 1 pound raw shrimp
Spices
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 tablespoon Creole Seasoning
- 1/2 teaspoon thyme
- 1 tablespoon worcestershire sauce
- 1 teaspoon cayenne pepper Optional for spicy.
- salt and pepper to taste I save this for the end and when the dish is fully cooked. Taste repeatedly and adjust as necessary.
Instructions
- Add the sliced sausage to a skillet on medium-high heat. Cook for 3-4 minutes on both sides. Remove the sausage from the pan and set aside.
- Add the butter and olive oil to the pan on medium heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.
- Continue to stir until the roux turns deep brown. It should turn brown within several minutes of stirring. This is the most important step of the recipe and it requires patience. If you stop stirring before it reaches deep brown, it will cake up and/or burn.
- Add the green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the veggies are soft.
- Add all of the spices, garlic, and Worcestershire sauce to the roux and stir.
- Add the roux and vegetables to the slow cooker along with the chicken broth, diced tomatoes, and okra. Stir.
- Place the chicken breasts and cooked sausage in the slow cooker.
- Place the lid on the slow cooker. Cook for 3-4 hours on High or 7-8 hours on Low.
- Remove the chicken from the slow cooker and shred.
- Add the raw shrimp and shredded chicken to the slow cooker.
- Cook for a few minutes until the shrimp turns bright pink.
- Serve.
Notes
- If you don’t have a slow cooker with a removable stovetop safe base, then you will have to make the roux and saute the vegetables on the stove and add them to the slow cooker.
- You can also skip making a roux (omit the butter, flour, and olive oil) and dump all of your ingredients into the Crockpot and cook the dish following the same instructions. This wouldn’t be authentic gumbo and the dish won’t be as thick and rich as true Southern gumbo.
- If you dump the ingredients and cook it that way, you can thicken the gumbo like you would a soup, by creating a slurry. Combine 1 tablespoon of flour and 1 tablespoon of water in a small bowl. Add the mixture to gumbo and stir until thick. Make another slurry if it doesn’t thicken up enough.
- For mild gumbo omit the cayenne pepper.
- You can substitute chicken breasts for chicken thighs with no change to the cooking time. Chicken thighs are a lot juicier than breasts and will work great in this recipe. You can also use a cooked rotisserie chicken. Chop your chicken into cubes and a little time is saved.
- Seafood cooks fast. You never want to add it in during the slow cooking process. Wait until the dish has finished cooking. Toss it in at the end and give it a few minutes to cook.
- The shade of brown the roux needs to be is always a source of debate. Many prefer a lighter, peanut butter brown hue. A lot of people prefer a really dark brown hue. When making gumbo and etouffée, I have made it both ways.
- Prepare it based on what you like. A peanut butter brown roux will take 5-6 minutes of stirring. A deep brown roux (as shown in the photos of this recipe) will take you 10 minutes or more.
- I have no suggestions for okra substitutions because okra is essential to the dish and a must for authentic gumbo. It adds flavor, but it’s mostly praised for being a thickener. Okra will give the gumbo a rich and thick texture. A lot of people don’t like okra because of its slimy texture. When you cook it for a long time in a recipe like this one, it isn’t slimy anymore.
Diana P
Friday 23rd of June 2023
Excellent!!! Made this for my niece who is an extremely picky eater but has been dying to try gumbo. She ate 2 servings and requested I send her back home with this recipe for her mother to make it.
staysnatched
Friday 23rd of June 2023
So glad to hear it!
Jamel Malone
Sunday 12th of March 2023
Wow! Great recipe and easy to follow instructions. Did this for a week of meal prep and it held up well in the refrigerator. Do not skip the okra. Much needed! The recommendation of using big shrimp and making sure they're peeled. We didn't have that issue but just the thought of mini shrimp is embarrassing. Pairing it with the honey cornbread would be fire!
staysnatched
Sunday 12th of March 2023
So glad to hear it!
Ken
Friday 3rd of February 2023
I’m making this gumbo for a Mardi Gras party and would like to know if adding diced tomatoes, is that with or without the liquid? Also, when adding the garlic is the garlic chopped, minced or whole? Thx!
Ken
Friday 3rd of February 2023
@staysnatched, thanks! I’m sure this will be a big hit! I’ll let you know how this turns out! 😁
staysnatched
Friday 3rd of February 2023
I would do no liquid. Garlic is minced
Ken
Wednesday 1st of February 2023
I would like to double the recipe, serve 12 instead of 6. How does that change the recipe? (Protein, spices, broth etc) thx!
Ken
Tuesday 31st of January 2023
I want to double the recipe (12 servings) How much chicken, roux and spices etc. do I need to use! Thanks!
Ken
Wednesday 1st of February 2023
@staysnatched, thanks!
staysnatched
Tuesday 31st of January 2023
You double everything. There's a 2X calculator in the recipe card if you need it.