What could be easier than an amazing gumbo made right in your slow cooker? This recipe takes a little prep work, but once everything’s in the slow cooker, you can leave it and forget about it. This gumbo is every bit as good as grandma’s, but with a whole lot less trouble!
Combine oil and flour in a small saucepan; heat on medium low approximately 15 to 20 minutes stirring often, until it turns a beautiful chocolate brown color. Be very careful not to let the roux burn!
Make the Gumbo:
While the roux is cooking, dice the onion, green pepper, celery and jalapeno pepper; place the vegetables in the slow cooker.
Slice sausages into discs about 1/2 inch thick; fry in skillet until lightly browned; add to slow cooker.
Cut chicken into cubes and fry in skillet until there is no pink; add to slow cooker
Pour the roux over the vegetables and meat in the slow cooker.
Pour the 4 cups of chicken stock into the slow cooker.
Add frozen okra, if using.
Add the spices to the slow cooker and stir well.
Cook on high for 5 hours or low for 8 hours.
About 30 minutes before the gumbo is done:
Heat about 1/2 tablespoon oil in a skillet over medium heat. Add shrimp and saute for about 2 to 3 minutes on each side. I like to add about 1 teaspoon of Old Bay seasoning to my shrimp before sauteing. When shrimp is done, add to slow cooker and stir in. Continue cooking for the time remaining.
Place a scoop of prepared white rice in the middle of a bowl. Ladle gumbo around rice and sprinkle with chopped, fresh parsley.
I use a green bell pepper, but you could use a yellow or red bell pepper, if you prefer. In fact, if you like bell peppers, put in a second one for added flavor. I also used 1 jalapeno, but we’ve been growing our own peppers and they lean on the hot side. I’m also cooking for a bunch of kids, so I try not to make it too spicy. I use spicy andouille sausages, so even with the one jalapeno, we still get plenty of heat! If you like yours hotter, by all means, add another jalapeno.
Dice the green bell pepper, celery, jalapeno and onion. Place the chopped vegetables in the slow cooker.
Keep in mind that the seeds and membrane of the pepper are where you’ll get most of the heat. Remove seeds and membranes and dice the jalapeno into small pieces.
Combine oil and flour in a small saucepan. Heat over medium low heat for 15 to 20 minutes. Stir frequently. Cook until your roux is a nice chocolate brown color.
Saute the andouille sausage slices until light brown. Add to the slow cooker.
Cut chicken into chunks. Saute in the same pan that you cooked the sausage in. Cook until there is no pink left in the chicken. Add to slow cooker. Pour the roux over the meat and vegetables in the slow cooker. Cook on low for 8 hours or on high for 5 hours.
About 30 minutes before the gumbo is done, saute the shrimp. I toss mine with a little Old Bay and cook about 2 to 3 minutes on each side. Add to the slow cooker and stir in. Continue cooking gumbo for the time remaining.
What could be easier than Gumbo in the Slow Cooker?
Serve gumbo with a scoop of white rice and garnish with chopped fresh parsley, if desired.
Want to learn how to make the perfect white rice? Our foolproof method will give you fluffy rice every time!