Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.

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  • Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.

  • Pour water into a slow cooker.

  • Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.

  • Cover and cook on Low for 6 to 7 hours.

  • Skim off fat with a spoon.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

447 calories; 33 g total fat; 65 mg cholesterol; 1083 mg sodium. 13 g carbohydrates; 24.2 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2012
I never had the pleasure of eating gumbo until my sexy and talented cook of a boyfriend made this for me. This recipe is delicious as is no changes made to the original! This is great on a cold fall day or during Mardi Gras! I love this recipe!! 5 stars!! Read More
(43)

Most helpful critical review

Rating: 3 stars
03/11/2014
I love being able to use my slow cooker whenever possible. That being said I was eager to try out a gumbo recipe involving a slow cooker. I followed the recipe for the most part but I didn't precook the chicken. I cubed it and threw it in with the rest of the ingredients. For the smoked sausage I used Andouille of course. The end result was good but a bit bland. I'm not sure what it was missing. It was still good and edible. The fiance was a bit disappointed in the vegetable/meat ratio but he still managed to eat it. I'd probably try this again sometime. Read More
(1)
48 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/12/2012
I never had the pleasure of eating gumbo until my sexy and talented cook of a boyfriend made this for me. This recipe is delicious as is no changes made to the original! This is great on a cold fall day or during Mardi Gras! I love this recipe!! 5 stars!! Read More
(43)
Rating: 5 stars
02/12/2012
I never had the pleasure of eating gumbo until my sexy and talented cook of a boyfriend made this for me. This recipe is delicious as is no changes made to the original! This is great on a cold fall day or during Mardi Gras! I love this recipe!! 5 stars!! Read More
(43)
Rating: 5 stars
03/07/2012
This was such a delicious dish! However the first time I made the roux I burnt it (even though I followed recipe's directions). After searching around the internet on how to make roux I discovered it's not always the easiest thing to make. When I tried again I didn't cook it the full 15 mins as recipe says - I probably only cooked for 8 mins on medium (after having cooked on med-high for 3 mins). Then when I took off the burner to cool I kept whisking for a while to ensure it didn't continue to cook without being stirred (running risk of burning). So for newbies like me I would've appreciated more direction on how to make the roux. But I definitely still give the recipe 5 stars!! It was SO good and is now a family favorite that we'll make often! Read More
(31)
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Rating: 5 stars
02/20/2012
This was delicious for to be made in the slow cooker. I used butter instead of vegetable oil for the roux and I think that did the trick. I also didn't use cooked chicken 7 hours in the crock pot was plenty of time for the chicken to cook so I didn't see the need. So good! Read More
(30)
Rating: 5 stars
09/06/2012
So good! I used 2 cups chicken broth and 1 cup beer instead of water. Added creole seasoning to taste with seasoned salt and pepper. Also instead of chicken I added cooked cocktail shrimp about 4 hours before serving. Served over rice with hot cornbread.n yum! Read More
(7)
Rating: 5 stars
03/03/2012
My first experience with Gumbo and it was excellent. I had to use canned okra as no fresh was available. It was a little to hot for my taste but I may have been a little heavy handed with the peppers. Read More
(4)
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Rating: 5 stars
12/23/2016
I made this for our "Cajun Christmas Potluck" at work. This was also my first time making gumbo. It was easy enough to adapt to prep the night before so that I could throw it in the slow cooker in the morning before work. I put the chicken in uncooked so it cooked in the sauce to absorb the flavor. I used chciken stock instead of the water and used frozen cut okra in place of fresh because that's all that I could find. Also I subbed butter in place of the oil to make the roux (I don't feel that oil & flour could make a decent roux). This went over very well at work and was disappointed that there was none leftover to take home to my husband to try it. Definitely gonna make again! Read More
(3)
Rating: 5 stars
02/18/2013
Great recipe. I added a diced jalapeno for some more heat and bought file powder online to serve with it and imo it just takes it to another level. Secret to roux low and slow and never stop stirring. Read More
(2)
Rating: 5 stars
11/12/2012
My family LOVES it! I use chicken broth instead of water & add rotel tomatoes. Read More
(2)
Rating: 5 stars
02/23/2012
Although I don't make gumbo often I can't imagine a better one. We all had seconds including my six year old grandson. I served it with scalloped sweet potatoes and apples. It was a perfect meal. Read More
(2)
Rating: 3 stars
03/11/2014
I love being able to use my slow cooker whenever possible. That being said I was eager to try out a gumbo recipe involving a slow cooker. I followed the recipe for the most part but I didn't precook the chicken. I cubed it and threw it in with the rest of the ingredients. For the smoked sausage I used Andouille of course. The end result was good but a bit bland. I'm not sure what it was missing. It was still good and edible. The fiance was a bit disappointed in the vegetable/meat ratio but he still managed to eat it. I'd probably try this again sometime. Read More
(1)