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Slow Cooker Gumbo + VIDEO

This slow cooker gumbo recipe is easy to make and packed with Creole flavors. Traditionally, gumbo requires simmering and attention, but the crockpot effortlessly transforms this process to set-it-and-forget-it. Whether you’re a busy professional, a multitasking parent, or simply want to enjoy the day without slaving in the kitchen, the crockpot is your ticket a pot of gumbo with minimal effort. Instructions to make this low-carb, paleo and Whole30 compatible gumbo in the Instant Pot are also included.

overhead shot of slow cooker gumbo in a white bowl

Ingredients For Gumbo

This chicken & seafood gumbo uses simple ingredients that you might already have in your pantry:

  • Chicken thighs: You can use boneless, skinless or bone-in chicken thighs for this gumbo.
  • Seafood: I used a combination of shrimp and crab. All shrimp works well with this recipe or all crab. Use what works for you.
  • Andouille sausage: This smoked pork sausage is common in Louisiana Cajun/Creole cuisine
  • Thickening agent: In place of a roux, okra or gumbo file is used to thicken the gumbo. I used frozen okra. See more about this below.
  • Tomatoes: You will need a combination of diced tomatoes and tomato paste.
  • Holy Trinity: also known as the holy trinity of Creole cooking is the Cajun/Creole version of mirepoix. It consists of bell pepper, celery, and onion.
  • Seasonings: I use a Cajun seasonings and then add a little more spices to the recipe. If you’re looking for a homemade Cajun seasoning blend, see below for mine.
gumbo ingredients in the slow cooker before stirring

before

How To Make Gumbo In The Slow Cooker

Slow Cooker

  1. Add all the gumbo ingredients EXCEPT the seafood to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4–6.
  3. Stir in the seafood. Cook an additional 5-10 minutes or until seafood is cooked. Remove bay leaf before serving.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, onion, and celery. Cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
  2. Turn off the pressure cooker. Pour diced tomatoes and broth into the pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and bay leaf. Stir to mix well.
  4. Close lid and seal valve. Set high pressure and cook for 7 minutes. When cook time is complete, quick release the pressure.
  5. Stir in the okra and seafood. Set the pressure cooker to the warm setting and cook until done OR turn off the pressure cooker and put the lid back on & let the food sit for 10-15 minutes (or until okra is soft and seafood is cooked).
  6. Remove bay leaf before serving.
cooked gumbo in the crockpot

after

What is Gumbo?

Gumbo is a Louisiana stew made with meat, and/or shellfish, onions, bell peppers, and celery, and a thickener. There are many variations of gumbo out here. Some are made with chicken, sausage and seafood while others are a combination of just two. This version uses chicken, sausage, and seafood.  Gumbo is similar to jambalaya. They both use sausages, meats, seafood, vegetables and similar seasonings. However jambalaya does not use a roux. Also, while gumbo is served with rice as an accompaniment, in jambalaya the rice is mixed in with the other ingredients. This slow cooker gumbo is low-carb, paleo, and whole30 compliant! That’s right, this healthy gumbo won’t break your diet.

cooked gumbo in crockpot with seafood added

The Holy Trinity

Are you familiar with mirepoix? Mirepoix is a combination of diced onions, carrots, and celery. It’s used as a base for lots of traditional recipes like soups (think chicken soup), stews, and stocks. The holy trinity, also known as the holy trinity of Creole cooking is the Creole version of mirepoix. It consists of one part bell pepper, one part celery, and one part onion. It’s the base for lots of traditional Creole recipes like gumbo, jambalaya, and étouffée. 

close up side view of cooked gumbo in the crockpot

Thickening Agent

The 3 common ways to thicken a gumbo is 1) a roux, 2) gumbo filé or 3) okra. Most times people use a roux which is a combination of flour & fat cooked together. It’s not compliant or healthy. To keep this low-carb, paleo, or whole30 you will need to use wither okra or filé powder (ground sassafras leaves). I kept things simple and used frozen okra. I know this might make some people say that minus the roux this isn’t a real gumbo. My answer to that is fact that it’s being made in the slow cooker or pressure cooker makes it a non-traditional gumbo anyway, right?

close up of cooked gumbo in a white bowl

FAQs & Tips

  • This recipe uses your preferred Cajun seasoning blend. Most Cajun seasonings already have a lot of salt (and pepper) in them. If the Cajun seasoning you’re using does not, you will need to add 1-2 teaspoons of salt and pepper to the dish.
  • Traditionally gumbo is served over rice. Depending on your dietary needs this may be regular white rice, brown rice, or riced cauliflower. 
  • Feel free to substitute a different seafood. Or use a combination of seafoods.
  • Store leftover gumbo in an airtight container in the frig for up to 4 days.
  • There are several companies that make Whole30 compatible andouille sausage.  For a list of other Whole30 compatible sausage brands, click HERE.
  • I used a 6-quart slow cooker or Instant Pot for this recipe. 

 Creole/Cajun Recipes 

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close up shot of slow cooker gumbp in a white bowl

Slow Cooker Gumbo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

This slow cooker gumbo recipe is easy to make and packed with Creole/Cajun flavors. If you’re a busy but craving the comforting flavors of Louisiana without the fuss, make gumbo in the crockpot! Traditionally, gumbo requires simmering and attention, but the crockpot effortlessly transforms this process to set-it-and-forget-it. Whether you’re a busy professional, a multitasking parent, or simply want to enjoy the day without slaving in the kitchen, the crockpot is your ticket a pot of gumbo with minimal effort. Instructions to make this low-carb, paleo and Whole30 compatible, gumbo in the Instant Pot are also included.

  • Total Time: 4 hours 10 mins
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 pounds chicken thighs (or breasts)
  • 1 pound seafood
  • 8 ounces andouille sausage, cut into rounds
  • 1 bell pepper, diced
  • 1/2 cup onion, diced
  • 2 celery stalks, sliced
  • 2 garlic cloves
  • 1 cup frozen or fresh okra
  • 6 ounces tomato paste
  • 15 ounces diced tomatoes
  • 4 teaspoons Cajun (or Creole seasoning)
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1/2 cup low-sodium chicken broth (for Instant Pot)
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

  1. Add all the gumbo ingredients EXCEPT the seafood to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4–6.
  3. Stir in the seafood. Cook an additional 5-10 minutes or until seafood is cooked. Remove bay leaf before serving.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, onion, and celery. Cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
  2. Turn off the pressure cooker. Pour diced tomatoes and broth into the pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  3. Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and bay leaf. Stir to mix well.
  4. Close lid and seal valve. Set high pressure and cook for 7 minutes. When cook time is complete, quick release the pressure.
  5. Stir in the okra and seafood. Set the pressure cooker to the warm setting and cook until done OR turn off the pressure cooker and put the lid back on & let the food sit for 10-15 minutes (or until okra is soft and seafood is cooked).
  6. Remove bay leaf before serving.
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 4 hours

Nutrition

  • Serving Size:
  • Calories: 326
  • Sugar: 5 g
  • Fat: 6.4 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 13.2 g
  • Fiber: 3.1 g
  • Protein: 52.1 g
  • Cholesterol: 235.4 mg

 

Packed with Creole and Cajun flavors, this easy gumbo recipe is sure to please. Not just easy this is healthy too being both whole30 and paleo compliant.

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

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Slow Cooker Gumbo + VIDEOSlow Cooker Gumbo + VIDEO
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Lisa

Monday 21st of August 2023

Can you freeze this to use later?

Shannon Epstein

Monday 21st of August 2023

Yes absolutely. This is good in the freezer for up to 3 months.

LatestModAPKs

Tuesday 21st of February 2023

This is a great slow cooker gumbo recipe! I made it tonight and it was so delicious. I love how easy it is to make and how delicious it is. Thanks for sharing this recipe!

10 Tasty Whole30 Crockpot Recipes To Try Today

Friday 17th of February 2023

[…] 6. Whole30 Compliant Slow Cooker Gumbo […]

Christin

Sunday 1st of January 2023

I may have messed up. LOL For the cajun recipe to make yourself, I realize now I was suppose to add all the ingredients to a bowl, mix and then do 4 teaspoons of that. Well I added it all to my crock pot :O Please tell me how to fix it if it turns out to be too much seasoning.

Lauren

Saturday 17th of December 2022

I can't seem to find my absolute favorite gumbo recipe and I saw this so I think I will.give it a try. I usually prefer gumbos with less of a tomato base. Would it be a mistake to leave out the tomato paste?

Shannon Epstein

Monday 19th of December 2022

Nope, it will not be a mistake. Feel free to leave the tomato paste out if you do not want to use it. I hope you enjoy the recipe!