crockpot gumbo recipe chicken and sausage

Written ByEmma Smyth Updated on
crockpot gumbo recipe chicken and sausage
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best crockpot gumbo recipe chicken and sausage

I’ve been making this crockpot gumbo with chicken and sausage for years, and it’s one of those recipes that just works every single time. It’s hearty, flavorful, and so easy to throw together in the morning before work or school. My kids absolutely love it—especially when I serve it over rice with a side of crusty bread. There’s something about the way the spices meld together in the slow cooker that makes it taste even better the next day, which is great because leftovers are always a win in my house. This gumbo is perfect for busy weeknights when I don’t have time to stand over the stove, but it’s also special enough for a casual weekend dinner with friends. The chicken stays tender, the sausage adds a nice smoky depth, and the veggies give it a good nutritional boost. Plus, it’s packed with protein and fiber, so I feel good about serving it to my family. It’s one of those meals that checks all the boxes—easy, delicious, and satisfying without being too heavy. If you’re looking for a no-fuss recipe that still tastes like you put in effort, this is the one.
Crockpot Chicken and Sausage Gumbo

Crockpot Chicken and Sausage Gumbo

4.8 from 683 votes

A rich and flavorful gumbo with tender chicken, smoky sausage, and the holy trinity of Cajun cooking. This slow-cooked version makes it easy to enjoy a hearty, comforting meal with minimal effort.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Gumbo
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 12 oz andouille sausage, sliced into rounds
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 cup frozen okra (optional)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp Cajun seasoning
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
For the Roux (Optional for Thicker Gumbo)
  • 1/4 cup all-purpose flour
  • 1/4 cup vegetable oil or butter
For Serving
  • 3 cups cooked white rice
  • 2 green onions, sliced
  • Hot sauce (optional)

👨‍🍳Directions

  1. 1 If making a roux, heat oil or butter in a skillet over medium heat. Whisk in flour and cook, stirring constantly, until the roux turns a deep brown (about 8-10 minutes). Remove from heat and set aside.
  2. 2 In the crockpot, combine chicken, sausage, onion, bell pepper, celery, and garlic. Stir in diced tomatoes, chicken broth, okra (if using), thyme, smoked paprika, Cajun seasoning, cayenne pepper, bay leaf, salt, and black pepper.
  3. 3 If using roux, stir it into the crockpot mixture until fully incorporated.
  4. 4 Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until chicken is tender and flavors are well combined.
  5. 5 Remove the bay leaf and adjust seasoning with salt and pepper if needed.
  6. 6 Serve gumbo hot over cooked white rice, garnished with sliced green onions and hot sauce if desired.

🔧Equipment

  • Crockpot (6-quart or larger)
  • Skillet (for optional roux)
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a quicker version, skip the roux and add 1 tbsp cornstarch mixed with 2 tbsp water at the end to thicken. You can also use pre-cooked chicken to reduce cook time. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Watch Video Of How Crockpot Chicken and Sausage Gumbo Works

This crockpot gumbo with chicken and sausage is one of those recipes I always reach for because it’s simple, hearty, and always a crowd-pleaser. It practically cooks itself while you handle everything else, and the rich, flavorful broth with tender meat and veggies makes it perfect for weeknight dinners or big family gatherings. Plus, it’s easy to double or adjust, so you never have to stress about leftovers or hungry guests—just set it and forget it until it’s time to serve.

❓ Frequently Asked Questions About Crockpot Chicken and Sausage Gumbo

1. Can I use pre-cooked sausage in my crockpot gumbo?

Yes, you can use pre-cooked sausage like andouille or kielbasa in your crockpot gumbo. Since it’s already cooked, you can add it later in the cooking process (about 30–60 minutes before serving) to prevent it from becoming too dry or overcooked. If using raw sausage, brown it first for better flavor before adding it to the slow cooker.

2. How long does it take to cook chicken and sausage gumbo in a crockpot?

Chicken and sausage gumbo typically takes 6–8 hours on low or 3–4 hours on high in a crockpot. For best results, cook it on low for deeper flavor development. If you’re short on time, high heat works but may result in slightly less tender chicken. Always ensure the chicken reaches an internal temperature of 165°F (74°C).

3. Do I need to make a roux for crockpot gumbo, and how do I do it?

Yes, a roux is essential for authentic gumbo texture and flavor. To make it, melt ½ cup butter in a skillet over medium heat, then whisk in ½ cup all-purpose flour. Stir constantly for 15–20 minutes until it turns a deep chocolate-brown color (like peanut butter). Immediately whisk in 1 cup of the gumbo’s liquid (broth or stock) to stop cooking, then transfer the mixture to the crockpot. Note: A dark roux is traditional, but a lighter roux will still work if you’re short on time.

4. Can I freeze leftover crockpot gumbo?

Absolutely! Gumbo freezes well for up to 3 months. Let it cool completely, then store it in airtight containers or freezer bags. For best texture, freeze the gumbo without rice (add fresh rice when reheating). Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat, stirring occasionally. If the gumbo thickens too much, add a splash of broth to loosen it.

5. What’s the best way to thicken gumbo if it’s too thin in the crockpot?

If your gumbo is too thin, try these methods: – Simmer uncovered on high for the last 30 minutes to reduce liquid. – Mix 1–2 tbsp cornstarch or flour with cold water, then stir into the gumbo and cook for 10–15 minutes. – Mash a few cooked okra pods (if using) to release their natural thickeners. – Blend a ladle of gumbo and stir it back in for a smoother, thicker consistency. Avoid adding raw flour directly, as it can create lumps.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

Similar Posts