Chicken and Shrimp Gumbo in Crockpot
Chicken and Shrimp Gumbo in Crockpot is the answer to your question when you are looking for an easy Gumbo Recipe. Just dump everything in the slow cooker and cook on low for 6 hours. And, there you have it!
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Servings: 4 servings
Calories: 1013kcal
INGREDIENTS
For the Roux (OPTIONAL)
- 1 cup all-purpose flour
- ⅔ cup melted butter or canola oil or vegetable oil (but not olive oil)
For the Gumbo
- 5-6 whole diced tomatoes or 1 (14.5 oz) can of diced tomatoes
- 1 cup chicken broth low sodium
- 2 pound chicken thighs boneless skinless
- 1 medium Onion white or yellow
- 1 stalk celery
- 1 large green bell pepper
- 5-6 cloves garlic
- ¼ teaspoon cayenne pepper
- 1-2 tablespoons cajun seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound jumbo shrimps peeled and deveined (tails optional)
INSTRUCTIONS
- In a large cast-iron skillet over medium heat melt some butter and then add all-purpose flour. Stir constantly for at least 35-40 minutes. This requires patience. It should be as dark as dark chocolate and have a soft consistency. But make sure it doesn't burn. If you want you can add some more butter or oil while making the roux.
- In your slow cooker add canned diced tomatoes or fresh tomatoes, chicken broth, the holy trinity of onions, celery, and bell pepper. Add garlic, Cayenne Pepper, Cajun Seasoning, and the roux. Stir well until combined.
- cover and cook on low heat for 6 hours or on high for 3 hours.
- Open the lid and add shrimps and the Chicken Thighs. Cover and cook on high for an additional 30-minutes.
- Garnish with fresh chopped parsley and serve with rice or cold potato salad.
Video
Notes
- Making roux is totally optional. But, Highly recommended. I've seen that if you add roux it makes your shrimp gumbo thicker and tastes even better. Although it is a time-consuming process it's totally worth it.
- Use equal parts duck fat or bacon drippings and flour for added smoky richness.
- Pro tip: After it's nearly dark chocolate, switch to the oven method (325°F, stir every 10 min) to finish the roux without burning — many chefs use this to control consistency and color.
- Lightly smoke the chicken thighs (or char them under the broiler) before adding them to the slow cooker. The slight char brings a depth of flavor reminiscent of woodfire cooking.
- Shrimp should be added at the very end (last 10–15 minutes), seared separately in butter, then stirred in so they don’t overcook.
- After sautéing your aromatics or meats, deglaze the pan with dry white wine or dry sherry. It adds acidity and depth while lifting fond (brown bits) from the pan — a French-Creole technique.
- At the end (off the heat), stir in filé powder (ground sassafras leaves) to thicken and add a true Louisiana aroma. Use sparingly, or it can turn gummy.
- You can add okra and cooked andouille sausage while making this recipe.
- Use Carolina Gold or Louisiana-grown long-grain rice, cooked with a bay leaf for subtle aroma.
- Offer a creamy cold potato salad or pickled okra on the side — that contrast of hot and cool, spicy and tangy, is the Southern signature.
- Storing: You can store your Crockpot gumbo covered in the refrigerator for 3-4 days.
- Freezing: You can freeze your Gumbo in a freezer-safe container once it cools down completely for up to 2-3 months. Keep it separate from the rice. Thaw overnight in the refrigerator and reheat it in the oven or microwave before serving.
Nutrition
Nutrition Facts
Chicken and Shrimp Gumbo in Crockpot
Amount Per Serving
Calories 1013
Calories from Fat 630
% Daily Value*
Fat 70g108%
Saturated Fat 30g188%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 24g
Cholesterol 486mg162%
Sodium 1391mg60%
Potassium 1053mg30%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 3g3%
Protein 65g130%
Vitamin A 2237IU45%
Vitamin C 41mg50%
Calcium 135mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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