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.
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.
How To Make Gumbo In The Slow Cooker
- Add all the gumbo ingredients EXCEPT the seafood to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4–6.
- Stir in the seafood. Cook an additional 5-10 minutes or until seafood is cooked. Remove bay leaf before serving.
- 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.
- 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.
- Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and bay leaf. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 7 minutes. When cook time is complete, quick release the pressure.
- 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).
- Remove bay leaf before serving.
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.
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.
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?
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
-
Creole Beef
-
Cajun Chicken & Sausage
-
Low-Carb Jambalaya
-
Cajun Low Country Boil
-
Creole Shrimp Au Gratin
Slow Cooker Gumbo
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.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 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
- Add all the gumbo ingredients EXCEPT the seafood to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4–6.
- Stir in the seafood. Cook an additional 5-10 minutes or until seafood is cooked. Remove bay leaf before serving.
- 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.
- 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.
- Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and bay leaf. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 7 minutes. When cook time is complete, quick release the pressure.
- 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).
- Remove bay leaf before serving.
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
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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281 thoughts on “Slow Cooker Gumbo + VIDEO”
I made this in a slow cooker on high. Sometimes I’m a little disappointed in slow cooker recipes but this one came out very well! It will be a pleasure to have this in my meal prep lineup this week 😋 I’m curious to compare the outcome when using an IP.
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Can you freeze this to use later?
Yes absolutely. This is good in the freezer for up to 3 months.
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!
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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.
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?
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!
I ended up just sticking with the general recipe with a few minor adjustments and man it is amazing! This will definitely be a cherished recipe. Thanks so much!
Should the tomatoes be drained or no?
They are not drained. Enjoy!
I have made this recipe MANY times. The first time I made it I shared it with a friend. Her response was “I want to stick my face in the pot and eat like I’m at a trough.” I always get rave reviews.
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Just tried this recipe last night! Love it!
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Hands down one of the best tasting (and easiest) recipes I have in my Pinterest arsenal! Everyone raves about it when I make it! Thank you for posting!
Recipe is great, flavors are wonderful. It’s an awesome re-creation of all-day Gumbo, and only 10 minutes in the IP!
If you have people that don’t like okra, put it in during the cook instead of after, and it dissolves into the Gumbo, and naturally thickens it…even picky eaters have no idea it’s there!
Hello.
If I omit the chicken, how much broth do you think I should add to make it more soupy with just sausage and shrimp ?
I would add 2-3 cups of broth.
This recipe was AMAZING! We’ve been paleo for 2 months and this was our best meal yet! I added riced cauliflower and cooked on the regular stove. SO great!
I’m wondering if someone can clarify for me—if I am using a slow cooker, do I include the chicken broth? Thanks in advance!
No broth with the slow cooker. You CAN, it won’t hurt but it’s not needed.
Excellent! Spices were spot on!
Excellent recipe, with some amendments:
The balance of spices and the Holy Trinity of Cajun cooking is just right.
I left the bone in the skinless chicken thighs. By the time this is cooked, the meat is falling off the bones and we got all that boney-goodness.
I despise okra and am too lazy to make a decent roux. Either use sassafras file’ OR throw in 6-8 frozen tater tots. The tots dissolve and thicken beautifully.
Made in a Dutch oven, stovetop. Added about 1/2 pint chicken broth. Raised temperature to a boil, then lowered t to a very low simmer.
Turned out great! I will definitely be making this again! Super easy throw and go recipe
I have made this several times. I absolutely love it. Thank you for sharing.
I’m still to do gumbo in the slow cooker, this looks like a great recipe, i may leave the prawns out though.
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I’m very impressed, this was excellent! Thank you for sharing.
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What sausage did you use that’s whole30 compliant? Thanks! Looking forward to trying this recipe.
I used Trader Joe’s chicken and garlic.
I made this recipe and I really enjoyed it! It’s deeeelish! Although this is not gumbo. This is more of a jambalaya. I made this expecting gumbo and when I began making it, I noticed it’s really jambalaya.
I’m going to try today! I’m on the keto diet and want some gumbo. To comment on the traditional gumbo statement, I live in southern louisiana and gumbo is a personal dish. Some people make chicken water and call it gumbo where as some add every shelled fish plus the chicken feet and call it gumbo. I am going to make your personal version of gumbo and enjoy it! Glad I found it for it doesn’t call for flour!
Made it! Its delicious! Amazed at how the flavors came together! However I did brown chicken in bacon fat and used the remaining fat to brown some almond flour (1/4 cup) to make a roux. I had to make a roux lol. I also forgot about the okra and had to saute alone in oil until no longer slimmy . I added the okra last.
Interesting. I didn’t know you can saute the okra until no longer slimy. I will try this.
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How much broth should I add to thin it out
I made this last night. We cut our Christmas tree in late afternoon and had this delicousness waiting for us when we got home. I served it over cauliflower rice. FANTASTIC! the only modification I did was halfing the cayenne and I used “Slap Your Momma” cajun seasoning. Plenty of heat for me and I hit my husbands threshold – he was sweating but loved the meal. Lol
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About to make this just one question, can I freeze any leftovers? Thanks
Absolutely!
Does the okra get really over cooked? I fixed this recipe before but didn’t have any okra. I like okra to maintain some texture and that keeps it from becoming slimy.
I used 2 cups of frozen okra. After the initial low cook time, the first cup of okra had cooked away to nothing. Literally couldn’t find any BUT it had acted like a thickener. So I now add another cup when I add the shrimp. It doesn’t get slimy.
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I gave this a try yesterday, and I’m rather pleased with the result. I took a few liberties given what I had on hand and went heavy handed with my favorite cajun seasoning. Mine came out like an etouffee rather than a gumbo in both looks and taste, but I love etouffee also, so it works! I’ll definitely try again, but I’ll probably cut back on the tomato a good deal and substitute some pre-made roux. This will make it into my meal rotation for sure, though.
Thanks for this amazing recipe. Especially for a working new mom like me. I have been also referring to https://www.whattoexpect.com/toddler/ for everything and it is quite useful. Hope this helps your readers as well.
Is it a lb of frozen shrimp? If so, do you add them frozen to the crockpot at 15-20mins remainging, or thaw first?
I used raw shrimp.
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I LOVE this recipe! I make it often!
I’m wanting to make it for a party. I’d like to double the recipe and make it on a stove. How would you suggest I cook this?
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Can you use breast and fresh okra
Yes but lower the cook time by an hour or so to ensure the breasts don’t overcook.
I cook the breast separate in broth and shredded them then I add the with the shrimp. I like the chicken breast to taste like chicken not just gumbo.
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What is the serving size?
I’d like to know this too!
That looks delicious!
Big hit with the in laws! Def will be cooking again soon.
This recipe is wonderful. Just finished making for lunch for the week. I am always on the lookout for healthy recipes on Pinterest and this has been the best so far.
You don’t have any liquid in recipe, but you have a lot of liquid in your finished product. How did that happen? Mine is almost done and it has very little liquid, so I added chicken broth.
Like I said, I added chicken broth, and some more Cajun seasoning because of that, and it was delicious. I ate mine over cauliflower rice and the rest of my family over regular, so good!!
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Would you say this tastes better in crock pot or instant pot if you had to pick one? Also, what is the fresh seasoning that your finished product pics show? TIA!
I’m a slow cooker girl:-) Having made it both ways I honestly think it all goes down to…how much time do you have? That’s fresh cilantro:-) Enjoy!
How long do you cook it in your instant pot?
Is the broth really only for the instapot?
Yes
This recipe was very tasty! but I wanted to suggest clarifying whether to use “oregano powder” or “dry oregano”. I was confused on this and ended up using dry oregano instead of powder
We’ve made this several times and always enjoy it. I do however add some store bought dark roux and it’s just perfect. Thanks for the great recipe!
when do you add the store bought roux
I put the roux in first and mixed with water ( or you could use chicken broth). I used a whisk to get lumps out.
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Can’t wait to make this recipe! Do you put the chicken thighs in whole? They look shredded in your pictures of the final product. Thanks!
Yup the chicken goes in whole. It’s should be so tender when it’s done that it shreds easily.
Made this for Mardi Gras last night, in my Instant Pot (apologies to slow cooking ?) and it was Amazing! I thought I knew how to make gumbo, being from LA, but these flavors knocked it out of the park! Thank you! This is a keeper.
How long did you cook this in the instapot?
Does the chicken go in uncooked?
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Just made it, we added a can of chicken stock as well…it was amazing!! Thank for this site!!
Should the sausage go in raw? Is this considered low carb/keto? Would you know the carb count?
Yes, the sausage goes in raw. Nutritional info has been added!
Is the nutritional info over rice or just for the gumbo? Thanks!
Just the gumbo.
This was so delicious! I did not miss the roux – the work of it or in flavor. Looking forward to trying another recipe. 🙂
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Can the chicken be put in frozen ? and can you use fresh okra instead of frozen ?
Frozen okra, yes. The chicken I suggest you thaw first. Enjoy!
I could only find breaded okra, can I use that?
You can! It will taste a little different due to the breading but you can absolutely use breaded okra in gumbo. Enjoy!
Made it today and felt so luck to find fresh okra at Sprouts!!!
How did t turn out??
It was very good! It should have said lucky. I’m total Whole30 with this so I found Teton Waters Sausage!!! Have you froze leftovers even with shrimp then reheated? How does it do?
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I don´t think I understand the spices correctly.
1 tbsp, 1 tsp cajun seasoning and on top of that rest of the spices?:
½ tsp pepper
½ tsp cayenne
½ tsp thyme
½ tsp oregano
I included a homemade Cajun seasoning blend. Use 1 tbsp plus 1 tsp of that or whatever Cajun seasoning you want to use. Enjoy!
Is it a tablespoon plus a teaspoon of the Cajun seasoning? Thanks!
Yup! Enjoy
Never commented on a food blog before – but this recipe was OUTSTANDING. I was very surprised at how nicely it thickened up.
That was my message exactly! I comment on a blog recipe post maybe 1x a year…but this recipe is amazing! Easy, well written, Cajun seasoning recipe was right there, didn’t have to go searching for it and the Gumbo was delicious!! Thank you thank you!!
I absolutely lived it, too! Made it for the fourth time today! Fantastic!! Thanks 🙂
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I tried this today and will admit I forgot the bay leaves until the last hour! I put them in anyway and don’t know if it really made a difference but it still turned out great! I left out the Cajun seasoning because I don’t like anything spicy beyond mild. I will definitely be making this again. Thanks!
I like to always have a soup or chili in the fridge for lunch or “I’m starving!” emergencies, and I just made this. It’s delicious, even without the roux! I doubled the okra and took time to make sure it all cooked into nothingness, so the okra acted as a thickener. I added about 2 cups of water, too, as I like my gumbo to be a little soupy. With file powder sprinkled on it and all the okra smashed into it, it came out plenty thick. I only miss the roux a little (and I don’t miss making it, even with the oven method!).
This was so good!!! So flavorful and without any of the tummy upset I get with chili. One comment though— you may want to specify that the sausage should be uncooked (I’m assuming?). I used Aidell’s cooked andouille sausage and by the end of 7 hours it was pretty mushy.
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Is gumbo file the same as gumbo seasoning
It’s a little different. From what I understand, gumbo file is more of a flavorful thickening agent. It can provide thickening when okra is not in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of file.
Is it cooked or raw shrimp when you add it?
I used raw shrimp. If you’re going to use cooked then I would wait until cooking is completed and then stir in the shrimp.
What if you use frozen shrimp?
Sure. Stir frozen shrimp in at the end of cooking. Might take a little longer to cook though.
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Hi. This receipe sounds amazing. I planned to make it in the crockpot, but I’m wanting it for dinner like NOW. Lol. I’m wondering if you think it would cook well on the stove and in a much shorter amount of time?
Hi! Should the chicken be frozen or thawed?
It should be thawed. Enjoy!
Is the celery a must? It’s not the tastiest!
Nope, omit it:-)
Do you stir the ingredients after adding to slow cooker?
YES! I’m actually surprised you’re the 1st person to ask that. I’ll update the recipe accordingly. Thanks & enjoy!
This was SO good! We followed the recipe pretty much exactly, except we added shrimp to individual bowls after it was done cooking and didn’t add okra (couldn’t find any at the store). So, so delicious – very flavorful. Thanks for a great recipe!
You’re welcome! I’m so glad to hear you enjoyed the recipe! Thank you for the feedback.
Im allergic to shrimp can that be omited or a different meat added to substitute the shrimp?
Definitely you can omit it no problem. You can add more chicken or leave as-is it will still be good. Enjoy!
O.M.G. This recipe is amazing. Thank you!! It will now be one of my staples. So delicious and just the perfect amount of spicy!
OMG this is amazing! Follow recipe exactly as written and you will not be disappointed! Do not be afraid of the okra, it blends in harmoniously. I still can’t get over how authentic this tastes (and looks). Thank you for this recipe it’s definitely a keeper!
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Wow. I just made this and LOVED IT. I did add some low-sodium chicken stock (for some reason, my recipe was really thick so this thinned it out some). I just eat it as is – without rice so that it’s paleo friendly. I will definitely make this on a regular basis!
I’m so glad you enjoyed the recipe! It’s one of my favorites as well:-) Thank you so much for the positive feedback!
Do you cook the chicken before you put it in
Nope it goes in raw. Enjoy!
Do I add water when I put all ingredients in? If so How much?
No water, just the ingredients listed:-) Enjoy!
Just finished making this, it’s in the slow cooker now, 7 hours to go! 🙂 can wait to taste it!
Let me know how it turns out!
Absolutely delicious. Really easy to make.
My ancient crock pot was way too small for this recipe ? How do you think this will cook on the stove? I have it on a medium heat now
Absolutely! I’ll cook it over medium heat for about an hour. Enjoy!
Have you prepared the chicken a certain way?
Not quite sure I 100% understand your question. The chicken goes in raw. Does that answer it?
Have you ever converted this to an Instant Pot (pressure cooker) recipe? Trying to think what the time conversion would be for that. Thanks!
I have!! I recently got an Instant Pot and my gumbo was the recipe I used to test it out. Same ingredients, cooked for manual on 30 min then added the shrimp and let it sit on warm until they were done. You can sautee the onion first. I chose not to.
Has there been any issue considering that there’s not very much liquid added?
Not for me. Enjoy!
What Cajun seasoning is Whole30 compliant?
Homemade is the best! Below is the one I use. I keep a batch in my pantry at all times. Mix all the spices together & store in an airtight container:
2 tsp salt
2 tsp garlic powder
2 tsp paprika
1 1/2 tsp oregano
1 tsp pepper
1 tsp onion powder
1 tsp cayenne
1 tsp thyme
1/2 tsp red pepper flakes
The Cajun seasoning I saw on the blog post was double this amount. Is that too much seasoning for the gumbo recipe?
Only use 1 tbsp + 1 tsp of Cajun seasoning. Enjoy!
1 tbsp includes what?
Whatever Cajun seasoning you want to use OR you can use the one provided in the blog post.
What size slow cooker should be used?
I used a 4-quart
I don’t cook but I tried this recipe and LOVE how it turned out! Next time I’ll add more seafood–maybe some crab. Thanks for an easy delicious recipe!
Thank you so much for the feeback! I’m so glad you enjoyed it!
Wow this was amazing!!!! One of the best W30 recipes I’ve had! Thank you!
I hate okra in my gumbo, but I understand that it is a thickening agent. Will this be too runny if I don’t use it? When I make my good, fatty gumbo I just use roux and leave out the okra.
Haha my husband does too. I omit it half the time and it’s not missed. The gumbo will still taste pretty much the same. I’d love your roux recipe!
I made this one night when my husband made gumbo for the family, so I wouldn’t feel left out. It was astoundingly good. I did make a roux by using equal parts avocado oil and tiger nut flour then added it to the slow cooker. Kudos to you for such an awesome recipe!
I’m definitely going to try it. Just to clarify, the Cajun season is plenty salt so no salt is needed for this dish, right?
Correct. No additional salt needed. I hope you enjoy the recipe!
This turned out great!! I was skeptical of gumbo with no roux, but it was amazing and easy! I will definitely make it again. I think next time I will cook the shrimp separately, I overcooked them a little in the slow cookers. Thanks for a great recipe!
I made this over the weekend and it was delicious! Husband said it was one of the best things I’ve ever made. It made a huge portion too, so we were able to freeze half of it to save for another week.
I ended up using a whole bag of frozen okra and an extra portion of bay leaves and celery for more greens. No shrimp (since I’m allergic) and it still tasted great.
Thanks for sharing!
OMG reading this made my day. I’m so happy to hear you enjoyed the recipe!! Thank you so much for the positive feedback.
No broth or any liquid added for cooking?
Nope, just the ingredients listed!
Is it raw or frozen shrimp?
Raw-)
Recipe was Delish 🙂
I’m so glad to hear you enjoyed it!
My husband made this for dinner this weekend and it was delicious! He said it was fairly easy and healthy. Thank you for sharing!!
You’re welcome! I’m so glad to hear you enjoyed the recipe! Thank you so much for the positive feedback. xShannon
Serving size and calorie count??
6-8 servings, approx 400 calories (depending on things like what sausage you use etc)
Would a serving size be half a cup or a whole cup? I’m on Weight Watchers and the serving size amount would be helpful. Thank you!
Why are the carbs so high in the nutrition info? I don’t see anything in the recipe to make the carb count this high. 35 per serving is a lot!
My fave recipe …i actually only use 6 tbs of paste and i ommit the bell peppers and celery …its better than my fat gumbo we eat it plain with cauliflower rice
YES! Thank you, I love hearing that. I love eating it with cauliflower rice too. What’s your fat gumbo recipe??
I made this gumbo recipe yesterday. It was delish! My hubby asked for it today for lunch. Glad I had leftovers. It was super easy to make. I’ll be using this recipe again in the future.
Thank you for the feedback! I’m so glad to hear you enjoyed the recipe!
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I can’t seem to find frozen okra anywhere I’ve been to three stores. Would frozen teen beans work in place of the okra? Would I need to add anything else?
The okra also serves as a thickening agent but honestly, the recipe doesn’t call for enough of it to really make a difference. Substituting green beans will work just fine. Enjoy!
Trappys (& other companies) makes okra & tomatoes in a can. If they can’t find it frozen.
Can I use the pre cut frozen onion,pepper and celery? Or do you think it will make to much extra water?
Absolutely. No, it won’t make too much water. Especially with the okra as a thickening agent. Enjoy!
What whole 30 sausage did you use? Thanks
Wellshire Smoked Andouille Sausage is my new go-to for whole30 compliant sausage. Enjoy!
Cooked this today and it was amazing!!! My husband absolutely loved it and has requested that it be one of our dinner meals weekly! It was so easy to throw together and the taste was sooo good! I’m so glad I found your website and plan to try all the recipes! Thank you so much for making your recipes available for us who are looking for something easy and delicious! I am grateful! Blessings!
Angela your comment made my week! I’ve learned that not everyone likes my recipes:-) Thank you so much for the positive feedback. I hope you try and enjoy some of my other recipes!
Do you thaw the shrimp first or can it go in frozen?
It can go in frozen!
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I added chicken broth bc I was paranoid since I screw up everything I make in the slow cooker. I hope I didn’t mess it up (cooking now). I figured better to be watery than shriveled up. Lol
Haha! It shouldn’t mess it up:-) Let me know how it turns out!
Do you use boneless or bone-in chicken thighs?
Boneless, skinless thighs. I’ll update the recipe to make that more clear. Enjoy!
How spicy is this recipe? Would children be able to eat it?
Medium spice. If you’re concerned about the heat then I would omit the cayenne and reduce the cajun seasoning to 2 tsp. Enjoy!
Made this today – can’t wait to eat! Quick question. Do you have to cook the shrimp before you put it in? Or does it cook in the gumbo in just 15-20 min?
The shrimp goes in raw. It will cook fairly quickly in the slow cooker. I hope you enjoy the recipe!
I made this, this past weekend and OMG! It is delicious! Sent some in my husband’s lunch and he texted me saying I have to make it again in a couple of weeks! We don’t even have this batch gone! I love when I come across a recipe that is whole30 approved and so flavorful. Thanks so much for sharing this.
Thank you SO much for the positive feedback I’m so glad to hear you enjoyed the recipe. And your husband too. I have to admit, it’s one of my husband’s favorites as well. xoShannon
Could you tell me the carb count. We are doing low carb lifestyle and use the carb count on every recipe.
Thanks!
Shannon, I’m so happy to have stumbled upon your site. I just finished making this, and it turned out beautifully! Absolutely delicious! I rarely follow recipes exactly, but I did for this other than omitting the cayenne (slight wimp here!) and using chicken breasts instead of thighs so I would not have to fool with bones after. Going to share this recipe link with family and friends!!
I’m happy you found me! Thank you so much for the kind words. I hope my recipes don’t disappoint you! I apologize for the delay in getting back to you.
They are wonderful! My coworker tried this recipe too, and her whole family loved it!!
I’m so glad you enjoyed the recipe!
warning everyone do not use the entire 6 oz of tomato paste. Mine smells like spaghetti and bright red, I do not know how she got it to be brown! If it taste really good next time I will add only 1 spoonful.
Thanks for the recipe 🙂
Mine started out red and also smelled like spaghetti initially, but once cooked, it darkened and smelled like gumbo.
I agree. I actually used maybe about 1/3 of the amount of tomato paste stated in the recipe and it turned out great.
I noticed it looks like a stew but you don’t mention water in the recipe
No water needed! I may look like it but trust me, it’s not. The chicken and tomatoes cook down into a stew like consistency. I also didn’t use a roux or thickening agent.
I never made gumbo so this will be my first time. Is that rice in the picture as well?
I hope you enjoy it! That’s cauliflower rice in the picture but this goes very well is regular rice too. Enjoy!
Frozen shrimp okay?
Yes absolutely!
Frozen raw shrimp or frozen cooked shrimp?
Frozen raw:-)
This stuff is the bomb! My wife made it today!
I’m so glad to hear you enjoyed the recipe!! Thank you for the feedback!
I’ve used glucomannan powder as a thickening agent for recipes. You only need a little bit and it aids with weight loss. So maybe you could do a both with glucomannan to make the rous?
What a fantastic idea! I’ve never cooked with glucomannan powder before but I’ll definitely look into it. Thank you!
How do you think it’d turn out if I omitted meat but still added the shrimp at the end? Would it be less cook time? I don’t eat meat but think this would still be delicious! Thank you.
It won’t necessarily be a gumbo but it should still taste good! You would reduce the cook time by 2 hours with no meat. You can always add in some sort of beans or more veggies. Yup, still add the shrimp at the end. Enjoy!
How many calories per serving please?
It will depend on which ingredients you use. For example mine was 450 calories per serving but I used FarmerJohnLA sausage.
Is the nutritional information you listed based on farmer John’s?
Been eating and making gumbo for years. Can’t imagine it without a roux base, as that defines the entire experience. Nevertheless, we’re eating healthier these days, so I’ll give it a try and let the group know how it turns out. Thanks for sharing.
I hear you but unfortunately a roux made of flour and butter is definitely not whole30 or paleo. But like you said you’re looking to eat healthier so I hope you try & enjoy it!
I haven’t made this gumbo recipe yet (planning to make it this week), but I have adapted my own gumbo recipe that I cook in a dutch oven. I do make a roux using either almond or arrowroot flour and I use ghee in place of butter (almond flour, arrowroot flour, and ghee are all Whole30 compliant).
I’d love to know your roux secret. I tried an arrowroot flour/ghee mixture and it came out horrible. What ratio did you use?
Have you tried using gumbo filé powder? I’m thinking that maybe you are in the U.K. so maybe it’s not readily available there, but it’s an herb that many use in their gumbo. It adds thickness and flavor. This does sound delicious, though.
No BUT you’re the second person to mention it so I think I need to pick some up! Thank you!
What kind of sausage did you use? I’m curious because your dish looks amazing and I’ve experienced sausage fails in the slow cooker… lol! Also, was your sausage whole30? Btw…This looks sooooo yummy!
Thank you! I used Farmer John hot Louisiana smoked sausage. It’s not compliant (ssshhh don’t tell) but it’s good! One thing you can do for sausage to hold shape in the slow cooker is to cut it into larger chunks or brown it in a skillet and add it to the gumbo the last hour of cook time. Enjoy!
Whole Foods sells Wellshire Smoked Andouille Sausage. It’s Whole30 compliant and tastes great in Gumbo.
Thank you! I added it to my grocery list!
This sausage is fully cooked tho and she said to add raw sausage above? Please clarify whether we use raw or pre-cooked sausage!
Thanks for posting on the sausage.
Ooh it looks so yummy! Slow cookers are amazing.
Looks delicious, will give it a try x
Omg this brings back memories! Once of my old flatmates used to make gumbo at uni and the smell was amazing. It was the one thing that really made me consider breaking my vegetarianism for!
I don’t use my slow cooker nearly enough and this recipe is a perfect reason to get it out. It looks so tasty and healthy too!
This looks so delicious and it’s making me so hungry! Definitely fancy some prawns!
I have heard of gumbo before but had no idea what it was. Now I know I’m definitely trying this recipe!
OMG I’m drooling that really looks amazing. I’ve always wanted to try gumbo. I bet the ingredients combined must give it a lot of flavour.
This looks amazing and I love that it can be done in one pot with no fuss, faff or hassle x
Gumbo is one of those things you hear of in the movies but I have never seen or made. Looks very healthy!
We made something similar the other day (as I am writing a healthy slow cooker book) and it’s such a comforting dish isn’t it. Yours looks delicious.
That looks so tasty! Love the shot of the ingredients in the slow cooker, it looks so healthy and fresh.
I love gumbo – I’ve never made it myself but do have a slow cooker so would love to give this a try x
Yum, this looks like a recipe that would be easy to prepare and taste delicious! I haven’t tried gumbo yet but I’m bookmarking this to try
This recipe really does look great, thanks for sharing 🙂
Sorry forgot to leave my rating ?????
Chicken, shrimp and sausages sounds like an awesome combination x
I have never tried cauliflower rice before but I would love to and your gumbo looks tasty and healthy! Win win !
Ive heard of Gumbo before, but I never knew what it was! It looks incredible!
Wow this looks delicious! I’m definitely going to have to give this a try, the other half just commented and said how yummy it looks! 🙂 xo
oh this is lovely its definitely somethig i would enjoy x
It looks delicious. And cauliflower rice? Who knew. I will definitely try it.
I am a huge slow cooker fan and I have never had Gumbo before! I so want to make this thank you!
This does look really good. Thanks for sharing x
This looks like such a wonderful mix of flavors! I love that it is so healthy, especially when served over cauliflower rice instead of traditional rice.
The flavor sounds great! I’m a vegetarian so I would omit the meat and seafood, but I think this base recipe would be amazing with red beans as well! Thanks for sharing 🙂
I like this one! It’s paleo, it’s healthy – and it looks DELICIOUS!