Crockpot Gumbo
A delightful dish that brings vibrant Louisiana flavors to your home with a medley of spices, tender meat, and fresh vegetables, all slow-cooked to perfection.
Ingredients
Meat Ingredients
- 1 pound andouille sausage, sliced Use smoked sausage for best flavor.
- 1 pound boneless, skinless chicken thighs, cut into chunks Can substitute with chicken breasts.
Vegetables
- 1 green bell pepper, chopped green bell pepper, chopped Adds sweetness and crunch.
- 1 red bell pepper, chopped red bell pepper, chopped Adds color and sweetness.
- 1 small onion, diced Use yellow onion for a milder flavor.
- 2 ribs celery, chopped Provides additional flavor and crunch.
- 3 cloves garlic, minced Fresh garlic enhances flavor.
Liquid Ingredients
- 1 10 oz can diced tomatoes with green chilies Adds tanginess and heat.
- 4 cups chicken broth Low sodium broth is preferable.
Spices and Seasonings
- 2 teaspoons Cajun seasoning Adjust based on spice preference.
- ½ teaspoon dried thyme Adds earthy flavor.
- ½ teaspoon smoked paprika Provides smokiness.
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne (optional) For extra heat.
- 1 bay leaf bay leaf Do not forget to remove before serving.
Thickening
- 1 tablespoon cornstarch To thicken the gumbo.
- 2 tablespoons water To make a slurry.
Serving
- to taste cooked white rice Serves as a base.
- to taste chopped green onions For garnish.
- to taste fresh parsley For garnish.
Instructions
Preparation
- Slice the andouille sausage and cut the chicken thighs into manageable chunks.
- Chop the green and red bell peppers, dice the onion, and chop the celery into even pieces.
Cooking
- Add the sliced sausage and chicken chunks to the crockpot.
- Add the chopped vegetables: green and red bell peppers, onion, celery, and minced garlic.
- Pour in the canned diced tomatoes and four cups of chicken broth.
- Sprinkle in the Cajun seasoning, dried thyme, smoked paprika, black pepper, and cayenne if desired. Add the bay leaf.
- Cover and cook on low for 6-7 hours or high for 4 hours.
- 30 minutes before serving, mix cornstarch with water to create a slurry and stir into the pot to thicken the broth.
Serving
- Remove the bay leaf before serving.
- Ladle gumbo over serving of cooked white rice.
- Garnish with chopped green onions and parsley, and serve with additional Cajun seasoning or hot sauce as preferred.
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Notes
Chop ingredients uniformly for even cooking and better flavor. Browning the meat before cooking enhances the rich taste. Tiny additions or omissions of ingredients can significantly alter spice levels, so adjust accordingly. Gumbo is often better the next day, so refrigerate overnight to meld flavors.