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Slow Cooker Chicken and Sausage Gumbo Recipe

Slow Cooker Chicken and Sausage Gumbo

Wholesome Cove
This Slow Cooker Chicken and Sausage Gumbo brings all the deep, smoky, soul-warming flavors of a classic Louisiana gumbo right to your home kitchen without hours of stovetop babysitting. Built on a dark chocolate roux and loaded with tender shredded chicken thighs, smoky andouille sausage, the holy trinity of onion, celery, and bell pepper, and thickened with okra and filé powder, this is a rich, bold bowl of Southern comfort that gets even better the next day.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 520 kcal

Equipment

  • 6-quart slow cooker (or larger) A 7 or 8-quart works especially well for this recipe
  • Large heavy-bottomed skillet or Dutch oven For making the roux and browning the meat
  • Wooden spoon or heat-resistant silicone spatula For stirring the roux constantly
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle For serving
  • Instant-read thermometer To verify chicken reaches 165°F / 74°C
  • Large bowl For shredding the cooked chicken
  • Two forks For shredding chicken
  • Rice cooker or medium saucepan For cooking white rice

Ingredients
  

For the Roux

  • 1/2 cup unsalted butter 115g
  • 1/2 cup all-purpose flour 65g

For the Gumbo

  • 2 lbs bone-in, skin-on chicken thighs 900g; about 4 to 5 thighs
  • 1 lb andouille sausage 450g; sliced into 1/2-inch rounds
  • 1 large yellow onion diced
  • 3 celery stalks diced
  • 1 large green bell pepper diced
  • 4 cloves garlic minced
  • 14.5 oz canned diced tomatoes 411g; with juices, do not drain
  • 4 cups low-sodium chicken broth 950ml
  • 2 cups water 475ml
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Cajun seasoning divided; 1 tsp used for chicken, remainder for the broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper divided
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp cayenne pepper adjust to heat preference
  • 2 bay leaves
  • 1 cup frozen okra 120g; sliced; fresh okra may be substituted
  • 1 tbsp neutral oil such as canola or vegetable oil; for searing

For Serving

  • 4 cups cooked white rice 740g cooked; long-grain preferred
  • 1 tbsp filé powder for thickening and serving; offer extra at the table
  • 3 green onions sliced; for garnish
  • fresh parsley chopped; for garnish

Instructions
 

  • Pat the chicken thighs dry with paper towels. In a small bowl, mix 1 teaspoon Cajun seasoning, 1/4 teaspoon black pepper, and a pinch of salt, then rub evenly over all sides of the chicken.
  • Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat, then sear the chicken thighs skin-side down for 4 to 5 minutes until deep golden brown, flip and sear 3 more minutes, then transfer to the slow cooker. Brown the andouille sausage slices in the same skillet for 2 to 3 minutes per side, then transfer to the slow cooker.
  • Reduce heat to medium-low, add the butter to the drippings in the skillet, then stir in the flour to form a paste and stir constantly for 15 to 20 minutes until the roux reaches a deep chocolate brown color and smells nutty. Remove from heat immediately if it smells burnt or shows black specks.
  • Return the pan to medium heat, add the diced onion, celery, and bell pepper to the roux and cook for 5 to 7 minutes until softened, then add the minced garlic and cook 1 more minute until fragrant.
  • Slowly ladle in the chicken broth one cup at a time, stirring vigorously after each addition to prevent lumps, then add the water, diced tomatoes, Worcestershire sauce, remaining Cajun seasoning, thyme, oregano, smoked paprika, remaining black pepper, cayenne, and bay leaves and stir to combine.
  • Pour the entire roux and broth mixture over the browned chicken and sausage in the slow cooker, scraping every bit from the pan, then stir gently to distribute and place the lid on.
  • Cook on LOW for 6 to 8 hours (preferred) or HIGH for 3 to 4 hours. About 30 minutes before the end of cooking, stir in the okra and replace the lid to finish.
  • Remove the chicken thighs to a large bowl, discard the skin and bones, shred the meat with two forks, then return the shredded chicken to the slow cooker and stir to combine. Remove and discard the bay leaves.
  • Taste the gumbo and adjust salt, Cajun seasoning, and cayenne to your preference. For extra thickening, stir in filé powder in 1/4 teaspoon increments, waiting one minute between additions.
  • Place a scoop of cooked white rice in the center of each bowl, ladle the hot gumbo over and around the rice, and garnish with sliced green onions and fresh parsley. Offer filé powder and hot sauce at the table.

Notes

  • Don't rush the roux: Stir constantly over medium-low to medium heat for the full 15 to 20 minutes. A dark chocolate roux is essential for authentic gumbo flavor and color. A burned roux (black specks, acrid smell) cannot be saved; discard and start over.
  • Always brown the meat first: Searing the chicken and sausage before the slow cooker creates deep caramelized flavor that cannot be replicated by the crockpot alone. Do not skip this step.
  • Okra timing matters: Add okra only in the last 30 minutes of cooking. Adding it earlier causes it to over-soften and become excessively slimy rather than gently thickening the broth.
  • Filé powder tip: Add filé powder gradually in 1/4 teaspoon increments at the very end of cooking. It thickens quickly and adding too much at once can make the gumbo gluey. Never add filé while the gumbo is at a boil.
  • Chicken substitution: Bone-in, skin-on thighs are strongly preferred. If using boneless skinless chicken breasts, add them only for the last 3 hours on LOW to prevent drying out.
  • Andouille substitution: If andouille is unavailable, smoked kielbasa or spicy smoked sausage are the best alternatives. Add a pinch more smoked paprika and cayenne to compensate.
  • Make-ahead friendly: Gumbo tastes even better the next day. Make the full recipe, cool completely, and refrigerate overnight. Reheat gently on the stovetop with a splash of chicken broth if needed.
  • Storage: Refrigerate gumbo (without rice) in an airtight container for up to 4 days, or freeze for up to 3 months. Store rice separately to prevent it from absorbing all the broth.
  • Serving tradition: Place the rice in the bowl first and ladle gumbo over and around it rather than mixing rice directly into the pot, which lets it soak up the broth without becoming mushy.
  • Heat level: This recipe is mild to medium heat. For a spicier gumbo, double the cayenne to 1/2 teaspoon and add 1 diced jalapeño with the holy trinity vegetables.

Nutrition

Serving: 1BowlCalories: 520kcalCarbohydrates: 48gProtein: 32gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 890mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 18IUVitamin C: 35mgCalcium: 6mgIron: 17mg
Keyword andouille sausage gumbo, crockpot gumbo, Louisiana gumbo, slow cooker chicken and sausage gumbo, Southern gumbo recipe
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