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There’s something almost magical about walking into a house filled with the warm, inviting aroma of a simmering gumbo. It whispers of cozy gatherings and satisfied appetites. And the best part? This version does all the hard work for you, right in your slow cooker.
Forget standing over a hot stove for hours, because this recipe is all about ease without sacrificing an ounce of that deep, Creole flavor.
You get to enjoy all the classic tastes of Louisiana, with a schedule that fits perfectly into your busy day. It’s a hearty, one-pot wonder that feels like a hug in a bowl.
Why Your Slow Cooker is a Gumbo Game-Changer
Traditional gumbo requires a fair bit of attention, especially when making the dark roux, which can be a tricky, time-consuming process.
Using your slow cooker completely changes the game, simplifying everything. It gently coaxes the flavors from the vegetables, meat, and spices over several hours.
The result is a broth that’s incredibly rich and complex, as if you’ve been tending to it all day long. This method is forgiving, fuss-free, and perfect for both weeknights and weekend feasts. Honestly, it might just become your new favorite way to cook.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to creating this flavorful masterpiece. Here’s everything you’ll need to bring this Easy Slow Cooker Gumbo to life:
- 4 Tbsp. butter
- 1 cup yellow onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 12 oz. andouille sausage, cut into 1/2-inch slices
- 1 box Tony Chachere’s Creole Gumbo Base Mix
- 6 cups water
- 1 lb. boneless, skinless chicken breasts
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1 14.5-oz. can okra, drained
- 1 lb. medium-sized raw shrimp, cleaned and deveined
The Story Behind the “Holy Trinity”
In Cajun and Creole cooking, the combination of onions, bell peppers, and celery is so foundational it’s earned a special name: the Holy Trinity.
It’s the aromatic heart and soul of dishes like jambalaya, étouffée, and of course, gumbo. This trio forms the flavor base that everything else builds upon.
When these vegetables soften and mingle in the butter, they release their unique essences, creating a foundation that is both savory and slightly sweet.
Understanding this core concept helps you see why each component is vital. It’s the first, and most important, layer of your gumbo’s incredible flavor.
How to make Easy Slow Cooker Gumbo?
Sautéing Your Aromatics and Sausage
Begin by melting the butter in a large skillet over a nice, steady medium-high heat. You’ll then add your chopped onions, bell peppers, and celery, letting them cook for about 4 minutes until they just begin to soften and become fragrant.
Toss in the minced garlic and cook for one more minute, followed by the sliced andouille sausage, cooking for another 4 minutes to let it brown slightly.
This initial step in the skillet is crucial, as it unlocks the deep flavors from the vegetables and gives the sausage a beautiful color.
Once done, simply remove the skillet from the heat and set it aside for a moment. You’ve just built the flavor foundation for your entire dish.
Building the Base in the Slow Cooker
Now, grab your trusty slow cooker and pour in the 6 cups of water. Open your box of Tony Chachere’s Creole Gumbo Base Mix and whisk it into the water until it’s fully incorporated and smooth.
This handy mix is your secret weapon, providing all the authentic seasoning and thickener you need.
Next, carefully add the entire contents of your skillet—the veggies and sausage—into the slow cooker. Place the whole chicken breasts and the entire can of fire-roasted diced tomatoes, with their juices, right into the mix.
Give it a gentle stir, place the lid on, and set it to cook on high for 3 hours.
Adding the Final Touches
After 3 hours, the chicken will be tender and cooked through. Carefully remove the chicken breasts from the slow cooker and place them on a cutting board.
Using two forks, shred the chicken completely—it should pull apart with ease.
Return the shredded chicken to the pot, and then stir in the drained canned okra and the raw shrimp. Place the lid back on and let it cook for a final 30 minutes on high.
You’ll know it’s ready when the shrimp have turned a lovely pink color and are cooked through. Ladle the gumbo into deep bowls, and get ready to serve up something spectacular.
Tips
I used canned okra for this recipe for its convenience, but if you find beautiful fresh okra, feel free to use that instead.
Adding the okra towards the very end of the cooking process is key, as it prevents it from becoming overly mushy and slimy, keeping a pleasant texture.
For the shrimp, I recommend using medium-sized ones and leaving them whole when you add them to the slow cooker.
They cook perfectly in that final half-hour. And for serving, I love to place a scoop of fluffy white rice right in the center of each bowl of gumbo—it’s the classic way to enjoy it.
What to Serve With Your Gumbo
A steaming bowl of gumbo is a meal in itself, but the right sides can turn it into a true feast. The most traditional partner is a mound of plain, steamed white rice, which helps to soak up all that incredible broth.
Its mild flavor is the perfect canvas for the gumbo’s boldness.
For a real treat, a slice of warm, buttery cornbread or a few fluffy cornbread muffins on the side is absolutely divine. The slight sweetness of the cornbread complements the spicy, savory notes of the gumbo beautifully.
A simple, crisp green salad with a light vinaigrette can also provide a refreshing contrast to the rich stew.
Ingredient Substitutions and Swaps
Don’t let a missing ingredient stop you from making this dish! If you can’t find andouille sausage, a good smoked kielbasa will work wonderfully as a substitute.
For the protein, feel free to use chicken thighs instead of breasts for an even richer, more forgiving meat.
If fresh shrimp aren’t available, frozen raw shrimp that have been thawed will work just as well. And while the fire-roasted tomatoes add a lovely smoky depth, a can of regular diced tomatoes can be used in a pinch. The goal is to make a delicious gumbo that works for you.
How to Store and Reheat Leftovers
Any leftover gumbo is a gift for future-you! Let it cool completely before transferring it to an airtight container.
It will keep beautifully in the refrigerator for up to 3-4 days, with the flavors often melding and becoming even better the next day.
When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally, until it’s heated all the way through.
If the gumbo has thickened too much in the fridge, you can add a small splash of water or chicken broth to loosen it up. This gumbo also freezes exceptionally well for up to three months.
Easy Slow Cooker Gumbo Recipe
Description
It’s time to break out your trusty slow cooker, folks! This Easy Slow Cooker Gumbo doesn’t get simpler—or more delicious. Loaded with bold Creole spice flavors from Tony Chachere’s Creole Gumbo Base Mix, it’s a one-pot wonder the whole family will devour. Tender chicken, smoky andouille sausage, plump shrimp, and veggies meld together in rich, hearty perfection. Serve it over rice with cornbread on the side for a satisfying Southern meal.
ingredients
Main Ingredients
Instructions
-
Sauté Aromatics & Sausage
Melt butter in a large skillet over medium-high heat. Add onions, bell pepper, and celery (the ‘holy trinity’), and cook for 4 minutes, stirring often, until just beginning to soften. Add garlic and cook 1 minute more. Add sliced andouille sausage and cook for 4 minutes. Remove from heat and set aside. -
Combine in Slow Cooker
In your slow cooker, whisk together water and Tony Chachere’s Creole Gumbo Base Mix until smooth. Stir in the sautéed veggie-sausage mixture, chicken breasts, and fire-roasted tomatoes (with juices). -
Slow Cook
Cover and cook on HIGH for 3 hours, or until chicken is fully cooked and tender. -
Shred Chicken & Add Final Ingredients
Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot. Stir in drained okra and raw shrimp. -
Finish Cooking
Cover and cook on HIGH for an additional 30 minutes, or until shrimp are pink, opaque, and cooked through. Do not overcook—shrimp toughen quickly. -
Serve
Ladle hot gumbo into bowls over cooked white rice. Garnish with sliced green onions or parsley if desired. Serve with warm cornbread or corn muffins.
Nutrition Facts
Servings 10
Serving Size 1 cup gumbo + ½ cup rice
- Amount Per Serving
- Calories 410kcal
- % Daily Value *
- Total Fat 18gg28%
- Saturated Fat 7gg35%
- Trans Fat 0gg
- Cholesterol 125mgmg42%
- Sodium 1180mgmg50%
- Potassium 620mgmg18%
- Total Carbohydrate 28gg10%
- Dietary Fiber 4gg16%
- Sugars 5gg
- Protein 34gg68%
- Calcium 6 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This post may contain affiliate links. See my Affiliate Disclosure for more information.
This is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
- Okra tip: Use canned for convenience, or fresh/sliced frozen—add toward the end to avoid mushiness.
- Protein swaps: Swap chicken for turkey, or use all sausage and shrimp for seafood gumbo.
- Make ahead: Gumbo tastes even better the next day! Cool, refrigerate (up to 4 days), and reheat gently on stove or in microwave.
- Freezer-friendly: Freeze (without rice) up to 3 months. Thaw overnight, reheat, and stir in fresh shrimp if desired.
- Roux-free shortcut: Tony Chachere’s Gumbo Base eliminates the need to make a traditional roux—saving time and effort without sacrificing flavor!
Frequently Asked Questions
Can I make this gumbo on the stovetop instead?
Yes! After sautéing the veggies and sausage, transfer everything to a Dutch oven. Add water, gumbo base, chicken, and tomatoes. Simmer covered for 45–60 minutes, then add okra and shrimp and cook 10–15 minutes more until shrimp are done.
Is the gumbo spicy?
Tony Chachere’s Creole Gumbo Base has mild-to-moderate heat—flavor-forward but not overwhelming. For extra kick, add ½ tsp cayenne or hot sauce to taste at the end.
Can I use frozen shrimp?
Yes—thaw completely, pat dry, and add as directed. Avoid adding frozen shrimp directly; it lowers the temperature and may lead to uneven cooking.
What kind of rice should I serve it with?
Long-grain white rice is traditional, but brown rice, jasmine, or even cauliflower rice for low-carb works well.