Slow Cooker Gumbo

I’ve been really enjoying having a slow cooker. I’ve had it for maybe a year but it’s been getting some decent use on the weekends. This past weekend was no exception. My problem is every so often I feel like I am running out of things I want to make in it. Or at the very least, recipes packed with ingredients and that will photograph well too. For example: not only does split pea soup not sound appetizing to me but I imagine it’d be a tough one to get appetizing pictures of. Some things are harder to take decent pictures of than others.

I’m not opposed to non soup items being made in the crock but that seems to be one of the favorite items. They’re easy, homemade and just comforting in the cold winter months. I know it’s not technically winter but I think most would agree that it sure feels like it. So with the urge to find something to cook in the crock, regardless of what it is really… I pulled out a pile of cookbooks and began flipping. My first stops would be the soup categories and just my luck, some of my books even have ‘crockery’ sections. Fantastic, right?

Now, let’s keep in mind that not everything I cook is for me. As I’m noticing this is maybe becoming more popular again… though maybe calling it popular is weird…women making their husbands or boyfriends lunches. I’m not June Cleaver but I do enjoy making a big batch of something for the Mr to split up and eat for his lunches at work. I don’t go as far as packaging it up and setting it on the counter, he’s up at the crack of dawn and I like my zzz’s. I do spend time figuring out something he’d like and fixing it up. He seems to not mind eating the same thing. It’s a warm, homemade dish so how can one complain? It’s better than not eating.

Back to the books… I came across a gumbo recipe and had to ask if that sounded like something he’d want to eat. Thankfully he’s pretty open to trying new things as long as it’s not slathered with barbeque sauce. The one thing he loathes, though I am positive there are other things. That one is the worst. Well of course when it came to gumbo, it includes chicken and sausage so he was game to give it a try. Typically gumbo has a variety of veggies, meat and has a nice kick of spice to it. You can obviously control the level of heat and play around with the actual fillings.

The one I opted for is a mixture of two recipes, just kind of following along and taking queue from them. They’re all quite similar so it was easy to do. It was easy to make – great! And when all was said and done, the Mr gave it a thumbs up – even better! I was concerned with making white rice because quite frankly it’s blah. You’re not suppose to season it, or so the recipes I was basing mine on said. And even that worked out because the juices and flavorings from the gumbo seasoned the rice just well. It absorbed all of the spicy liquid and worked very well with all of the other ingredients. I know this recipe won’t be for everyone, but if you are up for something new this might be worth a try.

Slow Cooker Gumbo

Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Main Course
Keyword: Slow cooker


  • 3 C chicken broth
  • 2 C okra
  • 3/4 C green bell pepper
  • 1/2 C celery
  • 1 C yellow onion
  • 2 Tbsp garlic minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground mustard
  • 3 C boneless chicken breast
  • 1 1/2 lb sausage
  • 1 C uncooked white rice


  • Add broth to a 5-6 quart slow cooker. If possible, purchase frozen precut okra. I was only able to find one variety but it was cut into the perfect half in slices. Add okra to broth. Prep remaining veggies; chop green pepper, celery and onion. Add to the bowl of your slow cooker. Mince garlic and toss in as well. Top off with spices and give a nice stir.
  • Cut chicken into 1 inch pieces or slightly larger, add to slow cooker. Quarter sausage links lengthwise and then into 1 inch pieces, add to slow cooker. Carefully stir and cover. Cook on high for 5-6 hours or low for 10 hours.
  • When your gumbo is ready or is just about there, following package instructions for cooking rice.
  • Divide rice equally among bowls or dishes and top off with gumbo.
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14 Responses to “Slow Cooker Gumbo”

  1. #
    Elina (Russian Bites) — December 6, 2010 at 4:01 pm

    Yeah, crockpot meals often look unappetizing but this one still retained so much color. I need to dig my slow cooker out of the back of the closet… it’s such a great time saver!

  2. #
    blackbookkitchendiaries — December 7, 2010 at 12:33 pm

    i really love gumno but never made it before. this recipes sounds so good … i got it bookmark now so will try this out soon. thanks for sharing this. have a nice day.

  3. #
    Alison @ Ingredients, Inc. — December 7, 2010 at 7:44 pm

    Love this idea!

  4. #
    averagebetty — December 8, 2010 at 11:15 am

    I have got to pull out my slow cooker! This sounds oh-so warm and comforting :)

  5. #
    Pretty. Good. Food. — December 22, 2010 at 6:40 pm

    Yummm!! I love using my crockpot, I just have trouble finding new and yummy recipes….this sounds delicious! Gonna try it next week for dinner!

  6. #
    steve — July 28, 2011 at 10:43 pm

    Gumbo without Roux! Jamais

  7. #
    Barbara — February 14, 2012 at 7:25 pm

    Is there a difference between using a crockpot versus a slow cooker and what is it.

    • #
      Rachel — February 14, 2012 at 8:54 pm

      There isn’t a difference between the two. Slow cooker is a general term for all brands (such as Crock-pot) :)

  8. #
    John D. — February 17, 2012 at 8:37 pm

    Everything but the okra is awesome. Okra is from the devil. =)

  9. #
    Sharon — March 3, 2012 at 11:33 pm

    What type of sausage did you use?

    • #
      Rachel — March 4, 2012 at 2:17 pm

      I believe it was hot or extra hot Italian sausage, but any Italian sausage should work.

  10. #
    Mallory Danforth — June 23, 2012 at 10:09 am

    Should the sausage and chicken be cooked first?? I would think this recipe would be too greasy if one did not cook the sausage first?

    • #
      Rachel — June 24, 2012 at 10:06 am

      No, the meat should not be cooked before placing in the slow cooker with this recipe. Any additional moisture is soaked up by the rice while serving. I do not recall this being especially greasy but it may depend on the type of sausage you choose to use.

  11. #
    Robert — February 12, 2013 at 8:15 am

    I’ll bet if you included some shrimp about 30 minutes before it finishes,
    would make it even more “Cajun”.

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