Slow Cooker Chicken and Sausage Gumbo (Video Recipe)

This slow cooker gumbo recipe is simple to prepare and full of Creole flavors. Traditional gumbo requires attentive simmering, but the crockpot turns it into a set-and-forget meal. Whether you’re short on time, juggling family obligations, or just want an easy, comforting dinner, the slow cooker delivers a rich pot of gumbo with minimal effort. Instructions for making a low-carb, paleo, and Whole30-compatible version in the Instant Pot are included as well.

Table of Contents

Ingredients For Gumbo

This chicken and seafood gumbo uses straightforward ingredients you may already have on hand:

• Chicken thighs: Boneless, skinless or bone-in thighs both work.
• Seafood: A mix of shrimp and crab is used here, but you can use all shrimp or all crab if preferred.
• Andouille sausage: A smoked pork sausage commonly used in Cajun and Creole cooking.
• Thickening agent: Instead of a roux, this recipe uses okra or filé to thicken the gumbo. Frozen okra keeps it simple.
• Tomatoes: Diced tomatoes plus tomato paste provide body and depth.
• Holy Trinity: Bell pepper, celery, and onion—the Creole foundational mix for many dishes.
• Seasonings: Use your favorite Cajun or Creole seasoning and adjust additional spices to taste.

How To Make Gumbo In The Slow Cooker

Slow Cooker method

1. Add all gumbo ingredients except the seafood to the slow cooker and stir to combine.
2. Cook on HIGH for 2–3 hours or on LOW for 4–6 hours.
3. Stir in the seafood and cook an additional 5–10 minutes, until the seafood is cooked through. Remove the bay leaf before serving.

Instant Pot method

1. Select Sauté on the pressure cooker. When hot, add oil, bell pepper, onion, and celery. Cook 3–5 minutes until softened, then add garlic and cook 1 more minute.
2. Turn off Sauté. Add diced tomatoes and broth, scraping the bottom to deglaze.
3. Add chicken, sausage, tomato paste, Cajun seasoning, pepper, cayenne, thyme, oregano, and a bay leaf. Stir to combine.
4. Close the lid, seal the valve, and set to High Pressure for 7 minutes. When finished, quick release the pressure.
5. Stir in okra and seafood. Either set the cooker to Warm until the seafood is cooked and the okra is tender, or turn off the cooker, replace the lid, and let sit for 10–15 minutes until done.
6. Remove the bay leaf before serving.

What is Gumbo?

Gumbo is a Louisiana stew made with meat and/or shellfish, vegetables (typically bell pepper, onion, and celery), and a thickener. Variations abound: some combine chicken, sausage, and seafood while others use only one or two proteins. Gumbo is closely related to jambalaya—both use similar proteins and seasonings—but jambalaya cooks the rice into the dish, while gumbo is served over rice. This slow cooker version is adapted to be low-carb, paleo, and Whole30-friendly when appropriate ingredient choices are used.

The Holy Trinity

The “holy trinity” in Creole cooking—bell pepper, celery, and onion—is the regional equivalent of mirepoix (onion, carrot, celery) and serves as the flavor base for gumbo, jambalaya, étouffée, and many other dishes. Use equal parts of each, diced, to build a flavorful foundation.

Thickening Agent

Gumbo is typically thickened one of three ways: 1) a roux (flour cooked with fat), 2) filé powder (ground sassafras leaves), or 3) okra. A traditional roux adds great flavor but uses flour, which isn’t compatible with low-carb, paleo, or Whole30 approaches. For a compliant version, use filé or okra—frozen okra is convenient and effective for slow- or pressure-cooker gumbo.

FAQs & Tips

• Adjust salt to taste: many commercial Cajun seasonings contain salt; if yours doesn’t, add 1–2 teaspoons of salt and additional pepper as needed.
• Serve gumbo over white rice, brown rice, or riced cauliflower depending on dietary needs.
• Swap or mix seafood varieties freely to suit your preference.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• There are Whole30-compatible andouille sausage options available—choose one that fits your plan if needed.
• A 6-quart slow cooker or an Instant Pot works well for this recipe.

Creole/Cajun Recipes

• Creole Beef
• Cajun Chicken & Sausage
• Low-Carb Jambalaya
• Cajun Low Country Boil
• Creole Shrimp Au Gratin

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