Crockpot Chicken & Sausage Gumbo
The crockpot can do so much more than your usual soups and stews! This crockpot chicken and sausage gumbo brings all the bold, comforting flavors of a classic Louisiana dish. I know that regular readers have loved my recent more unique crockpot meals like crockpot jambalaya, crockpot shrimp boil, crockpot chicken fried rice, and crockpot chicken fajita pasta, so I wanted to bring some more fresh ideas to help you to shake things up!
Gumbo is a rich, hearty stew known for its deep flavor and savory broth. It’s typically made with a dark roux, smoky sausage, tender chicken, vegetables, and Cajun seasonings, all simmered together until everything is beautifully blended. Served over rice, it’s the kind of meal that feels warm, filling, and incredibly satisfying.
Why You’ll Love This Recipe
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Big, bold flavor: Smoky sausage, tender chicken, and Cajun spices create a deeply savory broth.
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The crockpot does the work: Once everything is in the slow cooker, it gently simmers while the flavors develop.
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Makes a big batch: Perfect for feeding a family or serving a crowd.
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Great for meal prep: Gumbo tastes even better the next day, making leftovers something to look forward to.
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Hearty and comforting: A satisfying meal that’s perfect when you want something warm and filling.
Ingredient Notes
Please note that you’ll find the printable recipe card at the bottom of this post!
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Butter: Used to make the roux, which gives gumbo its signature rich flavor and helps thicken the broth.
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All-purpose flour: Combined with the butter to create the roux that forms the base of the gumbo.
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Chicken broth: The main liquid for the gumbo, adding plenty of savory flavor.
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Diced tomatoes: Adds body to the broth along with a little acidity that balances the richness of the roux and sausage.
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Boneless, skinless chicken thighs: A great choice for slow cooking since they stay tender and juicy.
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Andouille smoked sausage: Adds smoky, slightly spicy flavor that’s classic in gumbo.
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Green bell pepper: One of the traditional vegetables used in gumbo, adding sweetness and flavor.
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Onion: Helps build the savory base of the dish and softens nicely as it cooks.
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Garlic: Adds depth and aroma that works perfectly with the Cajun spices.
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Cajun or Creole seasoning: Brings the bold seasoning that gives gumbo its signature flavor.
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Dried oregano: Adds an earthy herb flavor that complements the spices.
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Dried thyme: A classic herb used in many Cajun dishes.
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Smoked paprika: Adds a mild smoky flavor that works well with the sausage.
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Cayenne pepper: Provides a little heat. Adjust to taste depending on how spicy you like your gumbo.
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Salt and pepper: Used to season the gumbo and balance all the flavors.
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Bay leaves: Infuse the broth with deeper flavor as the gumbo cooks.
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Frozen okra: Optional, but traditional in many gumbo recipes and helps naturally thicken the broth.
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Parsley: A fresh garnish that brightens the finished dish.
How To Make Crockpot Chicken & Sausage Gumbo
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Start by making the roux. Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until smooth.
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Reduce the heat to medium and continue cooking the roux for 15–18 minutes, stirring constantly, until it turns a deep brown color. Remove from the heat and allow it to cool slightly.
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Add the chicken broth and diced tomatoes (with their juice) to the slow cooker. Stir in the cooled roux until everything is well combined.
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Add the chicken pieces, andouille sausage, bell pepper, onion, garlic, Creole seasoning, dried oregano, dried thyme, smoked paprika, cayenne pepper, salt, pepper, and bay leaves. Stir to combine.
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Cover and cook on low for 6–8 hours or high for 4–5 hours.
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During the last 15 minutes of cooking, remove the bay leaves and skim off any excess grease from the top. Stir in the thawed okra.
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Cover again and cook until the okra is heated through.
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Serve topped with chopped parsley.
Storage & Reheating
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Refrigerator: Store leftover gumbo in an airtight container in the refrigerator for up to 4 days.
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Freezer: Gumbo freezes very well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
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Reheating: Warm gently on the stove over medium heat until heated through, stirring occasionally. You can also reheat individual portions in the microwave.
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If it thickens in the fridge: The gumbo may thicken as it sits. Just stir in a splash of chicken broth or water while reheating to loosen it back up.
Recipe Notes
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Rotisserie chicken works too. If using shredded rotisserie chicken instead of raw chicken thighs, add it near the end of cooking so it doesn’t overcook. Keep the same cooking time so the gumbo still has time to thicken and the flavors can come together.
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Andouille sausage can be spicy. If you prefer something milder, you can swap it for regular smoked sausage or kielbasa.
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Watch the salt. Creole seasoning usually already contains salt, so it’s best to season lightly at first and adjust with salt and pepper at the end if needed.
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Add more vegetables if you’d like. Extra okra can be added for more thickness, and chopped celery is another classic gumbo ingredient that works well here.
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Want to add shrimp? Thaw the shrimp and stir it in during the last 15–30 minutes of cooking, just until it turns pink and opaque.
How To Serve Gumbo
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Serve over white rice: This is the classic way to enjoy gumbo. The rice soaks up the rich, flavorful broth perfectly.
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Add crusty bread or cornbread: Great for dipping into the gumbo and soaking up every last bit of sauce.
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Top with green onions or parsley: A little fresh garnish brightens up the bowl and adds color.
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Add hot sauce: Let everyone adjust the heat to their liking with a few dashes of their favorite hot sauce.
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Make it a full spread: Pair the gumbo with a simple green salad or sautéed greens for a well-rounded meal.
Tips for Making This Ahead
This gumbo is actually a great make-ahead meal and works really well for meal prep!
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Make it a day in advance: The flavors continue to develop as it sits, so many people think gumbo tastes even better the next day.
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Great for meal prep: Portion the gumbo and rice into individual containers for easy lunches or dinners throughout the week.
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Store the rice separately: This keeps the rice from soaking up too much of the broth and changing the texture of the gumbo.
Crockpot Chicken & Sausage Gumbo
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 28 oz can diced tomatoes
- 1.25 lbs boneless skinless chicken thighs cut into bite-sized cubes
- 2 (13 oz) ropes cajun style andouille smoked sausage
- 1 green bell pepper seeded and chopped
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon Cajun/Creole seasoning
- 2 teaspoons dried oregano
- 2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper or to taste
- Salt and pepper to taste
- 2 bay leaves
- Optional: 1 cup frozen okra thawed (added towards the end of cooking)
- Parsley for topping
Instructions
- Start by making the roux. Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook for 2–3 minutes, stirring constantly until smooth.
- Reduce the heat to medium and continue cooking the roux for 15–18 minutes, stirring constantly, until it turns a deep brown color. Remove from the heat and allow it to cool slightly.
- Add the chicken broth and diced tomatoes (with their juice) to the slow cooker. Stir in the cooled roux until everything is well combined.
- Add the chicken pieces, andouille sausage, bell pepper, onion, garlic, Creole seasoning, dried oregano, dried thyme, smoked paprika, cayenne pepper, salt, pepper, and bay leaves. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 4–5 hours.
- During the last 15 minutes of cooking, remove the bay leaves and skim off any excess grease from the top. Stir in the thawed okra.
- Cover again and cook until the okra is heated through.
- Serve topped with chopped parsley.
Serve it over rice, add a little hot sauce if you like some heat, and enjoy a bowl for a super hearty and satisfying dinner. It’s a great recipe to make ahead, perfect for leftovers, and one you’ll likely find yourself coming back to again and again! If you’ve tried it, please do take a minute to leave a comment and a star rating below. It really helps other readers who are making this recipe for the first time!
