If you’re celebrating Mardi Gras, you have to put this slow cooker cajun gumbo on your Fat Tuesday menu. Not only is gumbo a staple stew of the bayou, it’s also a classic southern comfort food dish you can serve throughout the winter.This recipe is packed with meat, vegetables, and seafood and comes together with the help of you Hamilton Beach® slow cooker and rice cooker.
First, you’ll need to make a roux. The roux will act as a thickening agent and add a rich flavor (and color) to the gumbo. In a skillet over medium heat, heat oil and add flour to make the roux. Whisking constantly, cook the roux until it turns a chocolate brown color. This should take about 15 minutes.
When the roux is finished, add celery, peppers, and onions to the skillet and cook for a couple of minutes. Add garlic and cook for another 2 minutes, then transfer to the slow cooker crock.
Add chicken broth, tomatoes, creole seasoning, chicken, sausage, and okra and thyme to the slow cooker crock. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. At the end of the cooking cycle, stir in shrimp and cook until they are just cooked through (about 20 minutes).
While the gumbo cooks, use your Hamilton Beach® rice cooker to make white rice. You can serve the gumbo over rice or use an ice cream scoop and serve with a “dollop” of rice on top and some fresh herbs for a nice presentation.
The flavors in this gumbo will transport you to Bourbon Street for the night. The andouille sausage adds a cajun kick while the okra and fresh shrimp speak to classic New Orleans cuisine. All this stew needs is a dash of Louisiana hot sauce and a piece of crispy French bread. Cheers to Carnival.
Slow Cooker Cajun Gumbo
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup sliced celery
- 1 cup chopped green bell pepper
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 cans (14.5 ounces) fire roasted diced tomatoes
- 1 tablespoon Creole seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 pound Andouille sausage, sliced
- 1 package (12 ounces) frozen sliced okra
- 3 sprigs fresh thyme
- 1 ½ pounds raw peeled and deveined shrimp
- Cooked rice
- In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
- Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
- Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra and thyme to slow cooker.
- Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
- Serve over rice.
Can other meat be added to the gumbo?
When do you add the 3 sprigs fresh thyme?
Charles, the recipe has been updated with the thyme. Sorry for an inconvenience! Enjoy the gumbo.
When do you add the gumbo file
When do add the gumbo file, and how much