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Slow Cooker Gumbo

Blogger Angie McGowan of Eclectic Recipes shares a traditional Cajun gumbo recipe made easily in the slow cooker.

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( 3 Ratings)

3 Ratings

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Member Reviews ( 6 )

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Prep Time 45 min
Total Time 6 hr 45 min
Servings 4

Ingredients

1: tablespoon olive oil

14: oz andouille sausage, sliced

1: cup diced onion

1: cup diced green bell pepper

1: cup diced celery

1: lb uncooked chopped chicken

2: cups chopped okra

1/4: cup vegetable or olive oil

1/2: cup Gold Medal® all-purpose flour

1: teaspoon Cajun seasoning

1: teaspoon dried thyme leaves

3: cups beef stock, warmed

1: can (14 oz) diced tomatoes

4: cups cooked white rice

1/4: cup chopped green onions (4 medium)

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Directions

1 Spray 6-quart slow cooker with cooking spray.
2 Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
3 In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
4 Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
5 Serve gumbo with rice. Garnish with green onions before serving.

EXPERT TIPS

Expert Tips

If you can find it, sprinkle file, pronounced (fee-lay), on gumbo just before serving. It’s an authentic Cajun seasoning made from sassafras leaves. Be careful not to add it before the last minute, though; it can become a stringy mess if it boils in the gumbo.

Recipe can easily be doubled or tripled.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 2/12/2013 7:25:00 PM REPORT ABUSE c_b_schneider said:

Rating:

This was my first time ever making gumbo and this recipe was a great one to start with! It was very easy and extremely tasty. I ended up making it with only a couple hours til dinner; so I turned the slow cooker on high for two hours and cooked the chicken a little longer to ensure it would be done. No need for six hours... it was great!

This reply was: Helpful Inspiring

Posted 2/4/2013 7:26:24 PM REPORT ABUSE Denise-in-Alabama said:

Rating:

We just had this gumbo for supper. It was great! The slow cooker didn't save time but what I liked about it was I put the gumbo together this morning and started it cooking at noon. I had to go to work for about 4 hours and run a couple of errands. I came home and cooked the rice and Tada! Supper was served! This will be great for guests. Next time I think I'll add shrimp and oysters toward the end of cooking. Thanks for the great slow cooker gumbo recipe.

This reply was: Helpful Inspiring

Posted 1/24/2013 5:43:35 PM REPORT ABUSE LouiseSF said:

Rating:

Like many stews or soups, it is a way of using left-overs...so I think whatever makes your taste buds happy is ok to use! This had no shrimp...I think that is normally considered a necessary ingredient! So clean out the fridge of those little bits of yum and put in the pot!

This reply was: Helpful Inspiring