Description
A rich and hearty slow cooker gumbo made with smoky sausage, tender chicken, juicy shrimp, and vegetables simmered in a deep, flavorful roux based broth. Comforting, bold, and perfect for feeding a crowd.
Ingredients
Units
Scale
- 1 pound shrimp, peeled and deveined
- 12 ounces smoked sausage, sliced
- 2 cups cooked chicken, shredded
- 1/2 cup all purpose flour
- 1/2 cup unsalted butter
- 4 cups chicken broth
- 1 cup canned diced tomatoes
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped
Instructions
- Set the slow cooker to low heat.
- In a heavy skillet over medium heat, melt butter and whisk in flour. Stir constantly for 8 to 10 minutes until the roux turns deep golden brown.
- In the same skillet, brown the sliced smoked sausage until lightly crisped.
- Transfer the roux and sausage to the slow cooker.
- Add shredded chicken, diced tomatoes, green bell pepper, celery, onion, garlic, dried thyme, paprika, salt, black pepper, and chicken broth. Stir well to combine.
- Cover and cook on low for 6 hours.
- Add shrimp during the final 30 minutes of cooking. Stir gently and cook until shrimp are pink and cooked through.
- Taste and adjust seasoning if needed.
- Serve hot and garnish with chopped green onions.
Notes
- Stir the roux constantly to prevent burning.
- Add shrimp at the end to avoid overcooking.
- If gumbo thickens too much, add a splash of broth when reheating.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 160mg