I love the bold flavors of Louisiana in this hearty crockpot chicken and sausage gumbo! This slow-cooked Southern classic is packed with tender chicken, smoky sausage, and a medley of vibrant veggies, all simmered to perfection in a rich, savory broth.
This set-it-and-forget-it recipe is perfect for busy days, whether you’re craving comfort food for a cozy family dinner or looking to impress guests with an authentic taste of New Orleans.
Table of Contents
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🗝️ Key takeaways
- The easy Louisiana gumbo is made in the crockpot so it couldn't be easier. Who doesn't love coming home to a meal already cooked!?
- I love a steaming bowl of this on a chilly night, but honestly, it's delicious any time of the year.
- You can make the roux in a big batch and keep it in the refrigerator to use as needed. This saves a ton of time!
This Chicken and Sausage Gumbo recipe I learned from my husband's mom - a truly authentic Southern recipe that has deep roots in the South Louisiana style of cooking.
I'm not from Louisiana, but this recipe was so delicious that I had to learn how to cook it.
Although the ingredients vary in the region, all gumbo tends to have that same home-cooked flavor—even the kids love it!
The delicious smokey flavor of the Gumbo paired with some good rice and potato salad will be a favorite 'Go-To' meal for your whole family!
🧾 Ingredients
I am particularly fond of Johnsonville's Smoked Sausage along with Savoies Andouille Sausage but this is my personal taste. Use what you like and have available. If you have a favorite type of smoked sausage feel free to change it out!
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Andouille sausage is a must for authentic flavor. If unavailable, opt for a well-seasoned smoked sausage.
- Add a half-cup or so of sliced okra.
- Tasso is a type of spicy cured pork. If you can't find it, ham will work.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
- Add oil and flour to a large skillet and prepare your Roux. This is a traditional way of thickening a gravy - for a gumbo you're going to want a nice dark chocolate looking roux. Be careful not to burn it.
- Add your chopped 'trinity' (onion, bell Pepper and celery) after it's been a few minutes and the Trinity has softened add the garlic. Cook for a couple minutes more.
- Add your sliced sausage and Tasso.
- Allow to sweat for 3-5 minutes.
- Add this mixture to the crock pot, along with the chicken breast and thighs.
- Add seasoning.
- Add broth and bay leaves and cook on low for 8 hours (or high for 6 hours)
- Garnish and serve.
🤫 Cook's secrets -
Common mistakes:
- Burning the Roux: If you burn the roux, start over. A burnt roux will ruin the gumbo's flavor.
- Overcrowding the Pot: Give your ingredients space to cook properly to avoid a mushy texture.
🍴 Equipment
- crockpot
- cutting board
- sharp knives
- measuring cups and spoons
🥫 How to store leftover gumbo
Typically, gumbo tastes better the next day (at least I think so!).
Let the gumbo cool to room temperature. Remove it from the crock (it's not good to store food in the crock insert - did you know that?) and place in an airtight container.
Refrigerate for up to 5 days.
This chicken and sausage gumbo freezes well for up to 3 months. To reheat, thaw it in the refrigerator overnight and then heat it on the stove until it’s hot throughout.
Marye's Tip
Instead of preparing your vegetables from fresh, you could use a frozen bag of seasoning veggies instead. I find the taste is not as good as using fresh vegetables, but in a pinch this helps save time!
💭 Things to know
- Start with a dark roux: The roux is the foundation of a good gumbo. Cook it slowly over medium heat, stirring constantly until it reaches a dark brown color. This can take 20-30 minutes (or more), but patience is key.
- Patience is key! Stir your roux constantly over medium heat until it reaches a deep, chocolate-brown color.
- Simmer slowly: Allow your gumbo to simmer slowly. This helps the ingredients meld together and develop a complex flavor. Rushing this process can result in a less flavorful dish.
- Season gradually: Season your gumbo gradually and taste as you go. Gumbo should be well-seasoned but not overly salty or spicy. Remember that the flavors will intensify as it cooks.
- Let it rest: After cooking, let your gumbo rest for a bit before serving. 15 minutes or so is just about right. This allows the flavors to develop even more.
👩🍳 FAQs
Yes! In fact, the stove is the traditional way of cooking it. You just need to reduce the cooking time to approximately 90 minutes on a low simmer.
Yes, Chicken and Sausage Gumbo can be made in advance. In fact, the flavors often develop and deepen when the gumbo is stored overnight. Simply reheat it gently on the stove when ready to serve, and add a bit of water or broth if it thickens too much.
📚 Related recipes
🍽️ Serve with...
Traditionally rice and potato salad are served with gumbo. You'll also need some Gumbo Filé on the side for those that want it but it's totally optional.
Other possibilities include:
Buttermilk cornbread is a classic on any Southern table. Moist, buttery, and made without sugar the way God meant it to be. 😂
Crispy, tangy cucumber salad is simple to make. The vinegary salad is a nice contrast to the rich gumbo.
Texas tornado cake is hard to describe. It's super moist and gooey with lots of coconut and pecan flavor. Plus, it's super easy to make!
🍽️ Repurpose leftovers
Got leftovers? Here are some possibilities for giving your boring leftovers a little glow-up!
- Gumbo Pot Pie: Use the gumbo as a filling for a pot pie. Place it in a baking dish, top with a layer of puff pastry, biscuits, or pie crust, and bake until the crust is golden brown.
- Gumbo Fried Rice: Stir the gumbo into cooked rice and fry it up with some extra vegetables and soy sauce for a Creole twist on fried rice.
- Gumbo Pasta: Toss the leftover gumbo with cooked pasta. The rich sauce will coat the pasta nicely, creating a hearty and comforting dish.
📞 The last word
I can't think of a more satisfying meal than gumbo - especially when I need to feed a crowd. It's cozy and comforting and, although the ingredient list is on the long side, it's easy to make.
Where's the okra? Okra is in many other Gumbo recipes. This is a personal preference. I leave it out mostly because I'm the only one in my family who would eat it, lol. You can add it in to taste.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
I'd love to hear your thoughts. Share your own gumbo variations and experiences in the comments! If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crock Pot Chicken and Sausage Gumbo
Print Pin Recipe Save Recipe Rate RecipeIngredients
- ½ cup oil
- ½ cup all-purpose flour
- 1 onion, large, diced
- 1 green bell pepper, large, diced
- 1 red bell pepper, large, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 1 smoked sausage, link, sliced
- 1 andouille sausage, link, sliced
- 8 oz tasso, chopped
- 1 pound chicken breast, 1" cubes
- 1 pound chicken thighs, bone-in, skinless
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Creole Seasoning (Tony Chachere’s), Tony Chacheres
- 1 teaspoon salt
- 1 teaspoon black pepper
- 5 cups chicken broth
- 4 bay leaves
- 3 green onions, chopped
- ¼ cup parsley, chopped
Instructions
- Make your Roux. Add the oil and flour to a large skillet and cook on medium heat, constantly stirring until you reach the color of milk chocolate.
- Add your 'Trinity' (onion, bell peppers and celery). Cook in the Roux for a few minutes then add the garlic.
- Add sliced sausage and tasso and continue to cook for another 3-5 minutes to sweat the sausage.
- Add this mixture to the crock pot and add chicken breast and thighs.
- Add seasoning, broth and bay leaves and cook on low for 8 hours or high for 6 hours.
Notes
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published December 22, 2020. Last updated May 27, 2024 to add more helpful tips and information.
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Crockpot Chicken Gumbo
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The original post was written by Melanie Cagle. The editorial content has been updated.
You'll find more delicious, Southern inspired recipes like these over on her blog, The Cagle Diaries.
Lindsey Gutierrez says
I have made this recipe several times and I love it. I usually don’t do it in a slow cooker just because I don’t plan ahead well enough, but I love all of the proportions and ingredients.
Karen says
My first time making gumbo, it was a little time consuming but totally worth it. I had to do some changes due to I can only handle so much heat 😀. Loved the crock pot method for a busy day and the house smelled wonderful. I shared this with others who like gumbo.
Morgan says
Do I cut the chicken thighs before putting it in crockpot or once done?
Marye says
Whichever you prefer.
Jenna says
My husband is from New Orleans and VERY picky about gumbo. He would only eat my sister in law’s mother’s gumbo and I’ve always been afraid to attempt gumbo. Well I saw this recipe and decided to finally give it a try and my husband absolutely LOVES it and says it tastes just as he likes it! I make it all the time and even my kids love it. Thank you!
Marye says
Awww you made my day, Jenna - thanks!
Victoria says
Hello! I made this recipe and it is in the crockpot right now. It seems the roux is broken. What I mean to say is, the oil has separated and sits on top. Is there a way to fix this? Or is this how it is supposed to be? Thanks!
Marye says
I've never had the roux break before but I'd just stir it in.
Heather Scott says
Hi! I’m pinched on time. Can I do this on high for 5 hours? Thanks!
Marye says
you could but the chicken will be a bit tough... it's best to cook chicken on low.
Brent says
First thanks for posting this recipe. I am no where near New Orleans but i've been there twice. I always thought i would love gumbo. I went to the "Gumbo Shop there and got chicken & sausage gumbo (i don't like seafood). Honestly i was less than impressed. It was just ok and not that great. So anyways your recipe came up and i decided to give it another try. I did make 3 changes. I made my Roux dry in the oven (because how easy it is to burn the Roux). We can't get tasso anywhere near here (i've actually never seen it anywheres) so i used a smoked ham hock for a replacement. I also used 1/2 the spices so a 1/2 tbsp of onion power, garlic power, cajun seasoning (my wife/kids are spice sensitive).I have to tell you this is probably one of the best things I ever ate. Yes it was that good. I will definitely make it again.
Marye says
So glad you liked it!
Amber says
At some point are you supposed to remove bone from the chicken thighs?
Marye says
It's often just served with the bone or if it has fallen off the bone you can fish all the bones out.
Sheila Provence says
I'm using boneless skinless chicken thighs and breasts in mine. 😋
Ray klepper says
Great recipe following traditional Louisiana gumbo
Jim says
Could diced petite tomatoes be added without sacrificing flavor
Marye says
Im sure it could but the gumbo purists might riot.
Saphiffer Talbert says
I a.m. quite the connoisseur of gumbo with okra Will you please tell me what is TASSO meat? I’m no dummy but never heard of it before enlighten me.
Marye says
It's a type of ham that's popular in Louisiana.
Bekka says
Could we add shrimp to this? What about smoked tenderloin in place of tasso?
Bekka says
What sort of rice would you use with this?
Also, do you have a recipe for the potato salad you suggest?
Marye says
I use jasmine but my friend uses short grain. And no, sorry.
Lisa says
Hi there…I have this in the crockpot right now! The house smells great! Question: your picture shows a darker color, like tomatoes or tomato juice may have been added. Should it be added?
Marye says
No that's from the roux in step one.
Denise says
I am assuming the green onion and parsley are for garnish once served. I didn't see when to add them during the cooking process. If I missed that, please forgive me.
Marye says
yes.
Mike says
When I made my roux, it was dark brown but as soon as I threw the veggies and sausage in, it all coated the contents but was no longer dark. I put it in the crockpot and right now it looks a light creamy colour. Will it darken up as it cooks or did I spoil the roux and need to make another batch?
Marye says
It should be fine.
Nikki says
Can you use a premise roux? How would that work?
Marye says
Im sure you could but I've never done it.
Lara says
Can you make the roux, veggies and sausage a couple days ahead then add the rest to the crockpot to cook for the day? I’m making this for camping and try to do as much prep work as possible. Thanks!
Marye says
I've never tried so I can't say for sure... but I don't see why not.
Nicole says
I would like to know the same…did you try it??
Im says
No okra?
Marye says
Feel free to add it.
Melinda says
I have leftover chicken and I want to add shrimp could I do this and still get the same flavors? I’m going to do on stove instead of crock pot.
Thank you,
Melinda
I can do all things through Christ who strengthens me.
Philippians 4:13 ❤️
Marye says
You can use cooked chicken but the chicken might be a little dry and there won't be nearly as much flavor.
Suzanne says
This is the BEST gumbo outside of New Iberia, Louisiana! Easy to make, cooks all day in a crockpot and tastes amazing! Thanks for a great recipe!
Marye says
Awesome!