|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 20mg||98%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A Louisiana gumbo is a time-honored dish that may seem as though it takes a long time to prepare because it has so many ingredients. But for this slow cooker gumbo, it's a hearty stew that comes together quickly once the foundation has been laid. It then cooks unattended for hours, filling your home with its enticing aroma.
As with almost all gumbos, this crock pot chicken and sausage version starts with a roux, which is the most intensive, hands-on part of the process. You'll find all of the classic ingredients here in this gumbo, including the "holy trinity" of onion, bell pepper, and celery, along with sliced okra, chicken, shrimp, spicy sausage, and a dash of cayenne pepper.
Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. Use andouille sausage or another kind of spicy smoked sausage, and add the tomatoes for a Creole-style gumbo or omit them for a more Cajun-like gumbo. This recipe is designed to prevent the shrimp from becoming rubbery by cooking it first in a skillet, setting them aside, and then adding them back in toward the very end of the slow cooking process, to mix in with the other ingredients.
"This recipe makes gumbo an easy weeknight meal. I made the roux, cooked the shrimp, and prepped the ingredients the night before and refrigerated. The next day I just had to dump it all in a crockpot. The aromatics don't even need to be sauteed. I was skeptical but the finished dish was still very flavorful." —Danielle Centoni
For the Gumbo:
1/2 pound medium shrimp
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked sausage, cut into 1/2-inch slices
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 1/2 cups sliced frozen okra
1 cup coarsely chopped onion
1/2 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped celery
3 cloves garlic, minced
2 cups unsalted or low-sodium chicken stock
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 (14 1/2-ounce) can diced tomatoes, undrained, optional
For the Rice:
Gather the ingredients.
With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
Rinse the shrimp under cold running water.
Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
Drain and transfer the shrimp to a bowl. Cover and refrigerate.
To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
Transfer the roux to the crock pot.
Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
Meanwhile, cook the rice in the chicken stock or water, following the package directions.
- Keep an eye on the roux as it cooks so that it does not burn. You want it to be the consistency of maple syrup.
- With traditional gumbo, the rice cooks in the broth, so if you prefer, add the rice to the gumbo just before serving. Just don't add it too early or the rice may soak up the liquid.
- The roux can be prepared the night before and refrigerated. In the morning, combine it with the remaining gumbo ingredients, and proceed as the recipe indicates.
How to Store Gumbo
This is one of those dishes that can taste better the next day. If you make this recipe as indicated, with the shrimp, sausage, and chicken, it will be good for 2 days. If your gumbo has chicken and/or sausage, it will keep for up to 3 days, covered, in the refrigerator. You can freeze gumbo for up to six months.
What Is the Difference Between Gumbo and Jambalaya?
It's really easy to confuse these two classic Louisiana dishes. After all, they both contain some permutations of chicken, sausage, shrimp, and a roux. They're both adaptable, historically speaking, to whatever the cook has on hand, and contain the "holy trinity" as the base. However, the main difference pertains to how the rice is cooked.
- Gumbo is served with long-grain white rice that is cooked separately. It's more like a thickened stew.
- With jambalaya, which can be thought of as a distant culinary relative of Spanish paella (or even a casserole), rice goes directly in the pot.
- Creole, or red jambalaya, contains tomatoes; Cajun (or brown jambalaya) versions typically do not.
- With jambalaya, it's not uncommon for people to add hot sauce, but gumbo cooks might take offense to such a gesture.