There’s nothing quite like a steaming bowl of gumbo to transport you straight to the heart of the Big Easy. This slow cooker version captures all the soulful, complex flavors of the classic Louisiana stew without the hours spent over a hot stove. Packed with tender chicken, smoky kielbasa, and plump shrimp swimming in a richly seasoned tomato and vegetable broth, it’s a true celebration of flavor. Just set it, forget it, and get ready to “let the good times roll.”
Ingredients
• 3 tablespoons / 45 ml canola oil, divided
• 2 pounds / 900 g boneless, skinless chicken thighs, cut into cubes
• 1 pound / 450 g kielbasa sausage, cut into rounds
• 1 large green bell pepper, cored, seeded, and chopped
• 1 medium onion, chopped
• 2 celery stalks, thinly sliced
• 8 garlic cloves, minced
• 1 (6-ounce) / 170 g can tomato paste
• 1 (14.5-ounce) / 411 g can diced tomatoes, undrained
• 1 tablespoon / 15 g Cajun seasoning
• ½ teaspoon / 2.5 g dried thyme
• ½ teaspoon / 2.5 g dried oregano
• ½ teaspoon / 2.5 g ground black pepper
• 2 cups / 480 ml chicken broth
• 1 pound / 450 g fresh or frozen thawed shrimp, peeled and deveined
Instructions
1. Use 1 tablespoon of canola oil to grease the bottom and sides of a large slow cooker stoneware insert.
2. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, brown the chicken on all sides, about 5 to 7 minutes total. Transfer the browned chicken to the prepared slow cooker.
3. Add the kielbasa, green bell pepper, onion, celery, garlic, tomato paste, diced tomatoes, Cajun seasoning, thyme, oregano, black pepper, and chicken broth to the slow cooker. Stir everything together until well combined.
4. Cover and cook on LOW for 6 to 8 hours, or until the chicken is tender and the flavors have melded.
5. Turn the slow cooker to HIGH. Stir in the peeled and deveined shrimp. Cover and cook for an additional 30 minutes, or just until the shrimp are pink and opaque.
6. Ladle the gumbo into bowls and serve immediately, traditionally over a bed of hot cooked rice.
Nutritional Information
• PER SERVING: 498 CALORIES ★ FAT 34 G (61%) ★ NET CARBS 9 G (7%) ★ PROTEIN 37 G (30%)
Pro Tips
• For an extra layer of flavor, brown the kielbasa rounds in the skillet after the chicken and add them to the slow cooker.
• Adjust the heat to your liking. Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce with the other seasonings for a spicier kick.
• Don’t overcook the shrimp! They cook very quickly. Add them at the very end of the cooking time and cook only until they turn pink and curl to keep them tender and juicy.
• Gumbo is best served over a mound of fluffy white rice to soak up all the delicious broth. A side of crusty French bread for dipping is also highly recommended.
FAQ
Q: Can I make this slow cooker gumbo spicy
A: Yes, you can easily adjust the heat to your liking. For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce with the other seasonings.
Q: When should I add the shrimp to the gumbo
A: Add the shrimp at the very end of the cooking time. Turn the slow cooker to HIGH, stir in the peeled and deveined shrimp, and cook for an additional 30 minutes, or just until they are pink and opaque to keep them tender.
Q: Do I need to make a roux for this recipe
A: No, this slow cooker version does not require a traditional roux. It develops its rich, complex flavor from the combination of tomato paste, vegetables, and seasonings melded over a long cooking time.
Q: What is the best way to serve this gumbo
A: Gumbo is best served immediately while hot. Ladle it into bowls over a mound of fluffy white rice, which helps soak up the delicious broth. A side of crusty French bread for dipping is also highly recommended.
