Slow Cooker Cajun Gumbo

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Slow Cooker Cajun Gumbo

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.


  • 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


  1. 1. 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 10 minutes.
  1. 2. 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.
  1. 3. Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra and thyme to slow cooker.
  1. 4. 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.

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