It’s time to break out your trusty slow cooker folks. This Easy Slow Cooker Gumbo doesn’t get simpler or more delicious! Your family is sure to devour this one-pot meal that’s with loaded delicious Creole spice flavors!
This is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
When life gets busy, especially around the holiday season, there’s nothing better than breaking out the slow cooker. Just set it and forget it and by dinner time you’ve got a fabulous meal to serve your family.
Super Simple Easy Slow Cooker Gumbo
Today I’m sharing this Easy Slow Cooker Gumbo recipe with the help of my good friends from Tony Chachere’s.
You guys know I’ve been working with Tony’s for a few years now here at the BHK and I’m so proud to be one of their ambassadors. I love sharing their products with you folks so you have the chance to give them a try and make some delicious easy meals for your family as well.
I seriously always have a pantry full of Tony’s at all times. Their spices, dinner mixes, marinades, salad dressings…the list goes on. I know when I’m serving something from Tony’s it’s going to be super tasty and my family is going to love it.
This Easy Slow Cooker Gumbo is made with Tony’s Creole Gumbo Base Mix. It’s got everything you need to make a bold and flavorful pot of gumbo base inside the box. Just add water, your veggies, some chicken, shrimp and sausage and set your slow cooker to high and patiently wait for dinner to be served.
Easy Slow Cooker Gumbo Ingredients
- butter
- yellow onion
- green bell pepper
- celery
- garlic
- andouille sausage
- Tony Chachere’s Creole Gumbo Base Mix
- water
- chicken breasts
- fire roasted diced tomatoes
- okra
- shrimp
How to Make this Easy Slow Cooker Gumbo
First, you’ll melt the butter in a large skillet over medium-high heat and then you’ll add the onions, peppers and celery and cook until they’re just beginning to soften. Next up, add your garlic followed by the sliced sausage. You’ll remove the skillet from the heat and set aside.
At this point you will add the water and the Tony Chachere’s Creole Gumbo Base Mix to your slow cooker and whisk it together. The veggies, sausage, chicken breasts and tomatoes will be added to the slow cooker as well at this point and you’ll cook everything for 3 hours on high.
After 3 hours, the chicken will get removed from the slow cooker and shredded. Return the shredded chicken, the okra and your shrimp to the slow cooker and cook for an additional 30 minutes until the shrimp are pink and cooked through. Then you’ll add the gumbo to bowls and serve.
I hope you give this easy recipe a try. It’s an entire meal in a bowl. I love to serve mine with some homemade cornbread or cornbread muffins on the side.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Easy Slow Cooker Gumbo
I used canned okra for this recipe. If you can find fresh you can use that too. Adding the canned okra towards the end of cooking prevents it from getting mushy.
I used medium sized shrimp and left them whole when adding to the slow cooker.
I like to serve my bowls of gumbo with a scoop of white rice on top.
More Delicious Tony Chachere’s Recipes to Enjoy
Easy Slow Cooker Gumbo
Print Recipe Pin RecipeIngredients
- 4 Tbsp. butter
- 1 cup yellow onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 12 oz. andouille sausage, cut into 1/2-inch slices
- 1 box Tony Chachere's Creole Gumbo Base Mix
- 6 cups water
- 1 lb. boneless, skinless chicken breasts
- 1 14.5-oz. can fire roasted diced tomatoes, undrained
- 1 14.5-oz. can okra, drained
- 1 lb. medium-sized raw shrimp, cleaned and deveined
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onions, peppers and celery and cook for 4 minutes, stirring often. Add the garlic and continue to cook for one minute. Add the sliced sausage and cook for 4 minutes. Remove skillet from the heat and set aside.
- Add the water and the Tony Chachere’s Creole Gumbo Base Mix to your slow cooker. Whisk together. Add the veggies and sausage, chicken breasts and tomatoes. Cook 3 hours on high.
- Remove the chicken from the slow cooker and shred. Return the shredded chicken, the okra and your shrimp to the slow cooker and cook for an additional 30 minutes until the shrimp are pink and cooked through. Add gumbo to bowls and serve.
Notes
I’m making this today. I’ve never made gumbo in a slow cooker so I’m hoping for the best. I couldn’t find reviews where people who have made it left comments so I will be doing this on trusting you thats its that good!
The recipe is just new on the blog Tricia. Hope you enjoy it as much as we do! Let me know!
Ugh TOMATOS do NOT belong in Gumbo
We love tomatoes in our gumbo! You should try it.
As for the reply to Bb… you MUST be Louisiana Cajun…!
Below is a print from Southern Living Magazine:
“As accepting as we try to be, there are some non-negotiables that Southerners collectively just won’t budge on. Thank you notes, homemade pimiento cheese, and seersucker to name a few. However, when we do disagree, we disagree with a stubbornness that could rival any mean donkey. The most divisive issues might seem silly to some, but to Southerners, it can be an affront to the core. For example, how you pronounce pecan (puh-KAHN or PEE-can?), where Brunswick stew originated (Georgia or Virginia?), or—and this is a big one—whether or not you should be putting sugar in cornbread. Depending on where you’re from, you wouldn’t dare bring up these subjects at the holiday dinner table.
Out of all the opinions in the South, there is one that goes back generations and will likely keep going until the end of time: whether or not tomatoes belong in gumbo. For those in Louisiana and Cajun-Creole pockets of other states, it’s a common argument. Many believe that you’re never, ever, ever supposed to put tomatoes in gumbo. These folks are the most outspoken and probably learned the family recipe from their grandmothers. It’s a commandment drilled in since youth: “Be kind, and never put tomatoes in the gumbo.” Yet, others don’t agree and say that it adds a tasty, savory component. So, who’s right? The answer might even surprise lifelong Louisianans.
Turns out, your preference for tomatoes in gumbo comes down to whether you learned your skills from a Cajun cook or a Creole cook. (Learn about the difference here.) Cajun gumbo does not include tomatoes in the base, but Creole gumbo (typically shellfish or seafood gumbo) does call for tomatoes. In almost every other way, they are similar. Both start with a roux and might incorporate okra or filé powder, but Cajun gumbo usually includes chicken or sausage, while Creole gumbo often uses shellfish. The acidity of tomatoes complements seafood, which might be why tomatoes were initially used in shellfish gumbo but skipped in chicken-and-sausage gumbo.
While many Cajun and Creole cooks stick pretty true to these designations, that doesn’t mean you won’t find many variations of gumbo recipes out there that besmirch these “rules.” You might find a Cajun gumbo with shrimp and tomatoes—who’s to judge? All we know is that any gumbo is welcome on our table.”
So… Mary Ann, if you or anyone else like tomatoes in their Gumbo I say “go right ahead…”!
This is a good recipe… flavorful with tomatoes!!
Awww. Thanks Tricia for the added info! So happy you enjoy the recipe…with tomatoes!
May be a stupid question, but I’m a rookie in the kitchen lol.
Do i need to cook the chicken before placing in the slow cooker or do i use raw chicken?
No worries at all Cody. The chicken goes into the slow cooker raw. Enjoy!
This was so easy and SOOO GOOD! I used turkey sausage instead of other sausage. Organic chicken and medium size shrimp. I took the tails off. Used frozen okra. I cooked as said and added it to crockpot with some of the butter juice from pan. After the chicken was done I shredded and added my okra. I actually turned my crockpot off and got it out the next morning and let it cook and simmer all again with shrimp. This is a keeper recipe!!
Yay Courtney! Great to hear! Thanks for taking the time to drop a comment!