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If you’re celebrating Mardi Gras, you have to put this slow cooker cajun gumbo on your Fat Tuesday menu. Not only is gumbo a staple stew of the bayou, it’s also a classic southern comfort food dish you can serve throughout the winter.

Slow Cooker Gumbo

This recipe is packed with meat, vegetables, and seafood and comes together with the help of you Hamilton Beach® slow cooker and rice cooker.

First, you’ll need to make a roux. The roux will act as a thickening agent and add a rich flavor (and colour) to the gumbo. In a skillet over medium heat, heat oil and add flour to make the roux. Whisking constantly, cook the roux until it turns a chocolate brown color. This should take about 15 minutes.

Slow Cooker Gumbo

When the roux is finished, add celery, peppers, and onions to the skillet and cook for a couple of minutes. Add garlic and cook for another 2 minutes, then transfer to the slow cooker crock.

Slow Cooker Gumbo

Add chicken broth, tomatoes, creole seasoning, chicken, sausage, and okra to the slow cooker crock. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. At the end of the cooking cycle, stir in shrimp and cook until they are just cooked through (about 20 minutes).

Slow Cooker Gumbo

While the gumbo cooks, use your Hamilton Beach® rice cooker to make white rice. You can serve the gumbo over rice or use an ice cream scoop and serve with a “dollop” of rice on top and some fresh herbs for a nice presentation.

Slow Cooker Gumbo

The flavours in this gumbo will transport you to Bourbon Street for the night. The andouille sausage adds a cajun kick while the okra and fresh shrimp speak to classic New Orleans cuisine. All this stew needs is a dash of Louisiana hot sauce and a piece of crispy French bread. Cheers to Carnival.

Slow Cooker Gumbo

Slow Cooker Cajun Gumbo
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Servings
8
Servings
8
Slow Cooker Cajun Gumbo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Instructions
  1. In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly, cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning. This will take about 15 minutes.
  2. Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2 minutes. Transfer mixture to slow cooker crock.
  3. Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra to slow cooker.
  4. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just until shrimp is cooked through.
  5. Serve over rice.
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