Crockpot Gumbo with Sausage, Chicken, and Shrimp

Crockpot Gumbo with Sausage, Chicken, and Shrimp. This dish is perfect for a cool fall evening or a winter night when you want something comforting and hearty. The combination of sausage, chicken, and shrimp in this gumbo will leave you satisfied and wanting more.

What is a roux?

A roux is a mixture of flour and fat that is cooked over low heat until it becomes a thickener. It is used in many different dishes, such as gumbo, to thicken the sauce or stew. There are two types of roux, white and brown. A white roux is made with all-purpose flour and melted butter or margarine. A brown roux is made with whole wheat flour and melted bacon fat, lard, or vegetable oil

How to make a Medium Brown Roux?

To make a medium brown roux, start by melting butter or margarine in a saucepan over low heat. Add flour and stir until the mixture is smooth. Cook the roux, stirring constantly, for about 15 minutes or until it becomes a medium brown color.

What is the difference between gumbo and jambalaya?

Gumbo is a stew that is made with a roux and typically contains seafood or chicken. Jambalaya is a rice dish that is also made with a roux, but it typically contains sausage and vegetables.

Can I freeze this Slow Cooker Chicken, Sausage, and Shrimp Gumbo?

Yes, you can freeze this Slow Cooker Chicken, Sausage, and Shrimp Gumbo. To freeze, place the gumbo in a freezer-safe container and freeze for up to 3 months. Thaw the gumbo in the refrigerator overnight before reheating.

Crockpot Gumbo with Sausage, Chicken, and Shrimp

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Recipe by Ymmy Recipes Course: All Word Recipes


Prep time


Cooking time






  • 1 pound Chicken Breast cut into scaled down pieces

  • 1 lb. Smoked Sausage kielbasa, ranchers frankfurter, garlic wiener, and so on

  • 1 lb. Shrimp crude and shells eliminated

  • 1 Onion diced

  • 1 Green pepper diced

  • 1 Hot pepper (jalapeno, serrano, scotch hood, habanero, and so on)

  • 3 ribs Celery diced

  • 28 oz Diced tomatoes 28 oz

  • 3 teaspoons Garlic minced

  • 2 cups Chicken stock

  • 1 tablespoon Cajun zest or more in the event that you like

  • 1 teaspoon thyme

  • 1 teaspoon Oregano

  • 1 ⅓ cups Rice cooked


  • Add every one of the fixings into the sluggish cooker beside the rice and shrimp. Mix until all around joined.
  • Cover and seal the sluggish cooker, then, at that point, cool for around 7 hours on low hotness. Try to mix occasionally.
  • Season the shrimp with salt, then, at that point, one hour before the cooking time closes, add it into the pot as well as the rice. Mix until very much blended and cook until done.
  • Serve hot with your dried up bread. Appreciate!