Crockpot Gumbo
This comforting, hearty dish brings the warm flavors of Creole cooking into your home with a rich blend of spices and savory ingredients, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into chunks
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth Use low-sodium for less salt
- 2 teaspoons Cajun seasoning
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water For slurry
- Cooked white rice (for serving)
- Chopped green onions (for serving)
- Fresh parsley (for serving)
Instructions
Preparation
- Gather all your ingredients and prepare the main components by slicing the andouille sausage and cutting the chicken thighs into bite-sized chunks.
- Chop the green and red bell peppers, dice the onion, and chop the celery.
Layering Ingredients
- In the crockpot, layer the sliced sausage and chicken chunks at the bottom.
- Add the chopped bell peppers, diced onion, chopped celery, and minced garlic.
- Pour in the can of diced tomatoes with green chilies and chicken broth.
Seasoning
- Season the mixture with Cajun seasoning, dried thyme, smoked paprika, black pepper, and optional cayenne pepper.
- Add a bay leaf.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for about 4 hours.
Thickening the Gumbo
- About 30 minutes before serving, mix cornstarch with water to create a slurry and stir this mixture into the pot.
Serving
- Ladle the gumbo over cooked white rice and garnish with chopped green onions and fresh parsley.
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Notes
For deeper flavor, sauté aromatics before adding to crockpot. Adjust spices based on heat preference, and store leftovers in airtight containers for up to 3-4 days in the fridge or 3 months in the freezer.