Welcome to The Beach House Kitchen, where we believe delicious meals don’t have to be complicated. Today, we’re diving into the heartwarming world of Creole cuisine with an incredibly simple, yet profoundly flavorful, recipe: **Easy Slow Cooker Gumbo**. This one-pot wonder is designed to bring the rich, aromatic tastes of Louisiana right to your family’s dinner table with minimal effort. Imagine tender chicken, savory sausage, and plump shrimp simmering all day in a deeply spiced broth, ready to be devoured the moment you walk through the door. It’s comfort food at its absolute finest, made effortlessly in your trusty slow cooker.
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.
Embrace the Ease: Why Slow Cooker Gumbo is a Weeknight Game Changer
Life can get hectic, especially during the bustling holiday season or busy weeknights. That’s precisely when your slow cooker becomes your culinary MVP. There’s truly nothing better than the promise of a hearty, home-cooked meal that practically prepares itself while you’re tackling your day. With a slow cooker, you simply set it, forget it, and return to a kitchen filled with enticing aromas and a delicious dinner waiting to be served. Our Easy Slow Cooker Gumbo recipe embodies this convenience, delivering a taste of the South without hours spent over the stove.
Super Simple, Seriously Flavorful: Easy Slow Cooker Gumbo
Today, I’m thrilled to share this **Easy Slow Cooker Gumbo** recipe, made even more accessible and delicious with the help of my good friends at Tony Chachere’s. For years, I’ve had the pleasure of working with Tony’s here at The Beach House Kitchen, and I’m incredibly proud to be one of their ambassadors. Their commitment to authentic Creole flavors and high-quality products makes cooking flavorful meals a joy, and I love sharing their offerings with you so you can experience the magic in your own kitchen.
If you’ve been following along, you know my pantry is always stocked with Tony’s products. From their versatile spices, seasonings, and dinner mixes to marinades and salad dressings, their range ensures that every meal is packed with authentic Louisiana zest. When I reach for a Tony’s product, I know I’m guaranteeing a super tasty dish that my family will absolutely adore. This recipe is no exception, leaning on the robust flavor of Tony’s Creole Gumbo Base Mix to create an irresistible gumbo base.
The Secret to Effortless Flavor: Tony Chachere’s Creole Gumbo Base Mix
The beauty of this Easy Slow Cooker Gumbo lies in its simplicity, largely thanks to Tony Chachere’s Creole Gumbo Base Mix. This incredible product contains all the essential spices and seasonings needed to build a bold and authentic gumbo base, conveniently packed in one box. It eliminates the need for a scratch-made roux (a traditional gumbo thickener that can be time-consuming to perfect), making this recipe a fantastic entry point for anyone intimidated by classic gumbo preparation. You simply add water, your preferred vegetables, chicken, shrimp, and sausage, set your slow cooker, and let it work its magic. The result is a deeply flavorful, aromatic stew that tastes like you spent hours crafting it.
What You’ll Need: Easy Slow Cooker Gumbo Ingredients
Gathering your ingredients for this flavorful slow cooker gumbo is straightforward. Here’s a detailed look at what makes this dish so special:
- **Butter:** The foundation for sautéing your aromatics, adding richness.
- **Yellow Onion, Green Bell Pepper, Celery (The Holy Trinity):** These three vegetables are the cornerstone of Cajun and Creole cooking, providing a base of flavor and aroma that is absolutely essential to gumbo.
- **Garlic:** Adds a pungent, aromatic kick that complements the other spices.
- **Andouille Sausage:** This spicy, smoked sausage is a classic in gumbo, contributing depth, heat, and a wonderful texture. We’ll be slicing it into savory rounds.
- **Tony Chachere’s Creole Gumbo Base Mix:** The star ingredient that simplifies the entire process and infuses your gumbo with authentic Creole flavor.
- **Water:** The liquid base for your gumbo.
- **Chicken Breasts (Boneless, Skinless):** Tender chicken absorbs the rich flavors as it cooks slowly.
- **Fire Roasted Diced Tomatoes (undrained):** Adds a subtle smoky tang and acidity that balances the richness of the other ingredients.
- **Okra (canned, drained):** A traditional gumbo ingredient that thickens the stew and offers a unique texture.
- **Shrimp (medium-sized, raw, cleaned and deveined):** Added towards the end, these plump morsels cook quickly and bring a delightful seafood element to the dish.
Crafting Your Creole Masterpiece: How to Make this Easy Slow Cooker Gumbo
The beauty of this recipe lies in its straightforward preparation. Follow these simple steps to create a truly memorable meal:
First, you’ll begin by melting the butter in a large skillet over medium-high heat. Once shimmering, add the chopped onions, green bell peppers, and celery – your “holy trinity.” Sauté these aromatics until they begin to soften, usually about 4 minutes, stirring frequently to ensure even cooking. Next, stir in the minced garlic and cook for just one more minute until fragrant. Finally, add the sliced andouille sausage to the skillet and cook for another 4 minutes, allowing it to brown slightly and release its delicious flavors. Once done, remove the skillet from the heat and set these flavorful components aside.
Now, it’s time to bring everything together in your slow cooker. Add the water and the Tony Chachere’s Creole Gumbo Base Mix directly to the slow cooker insert. Whisk these two ingredients thoroughly until the mix is fully dissolved and combined. Next, add the sautéed vegetables and sausage, the boneless, skinless chicken breasts, and the undrained fire-roasted diced tomatoes to the slow cooker. Give everything a gentle stir to combine, then cover your slow cooker and set it to cook on high for 3 hours. This initial cooking phase allows the flavors to meld beautifully and the chicken to become incredibly tender.
After the initial 3 hours of cooking, carefully remove the chicken breasts from the slow cooker and shred them using two forks. This will make them easier to incorporate back into the gumbo. Return the shredded chicken, along with the drained canned okra and your raw shrimp, to the slow cooker. Stir gently to combine these new additions. Cover again and continue to cook for an additional 30 minutes, or until the shrimp turn pink and are cooked through. The okra will also warm through and slightly thicken the stew. Once everything is perfectly cooked, your magnificent gumbo is ready! Ladle generous portions into bowls and serve immediately.
I truly hope you give this incredibly easy and rewarding recipe a try. It’s a complete meal in a bowl, satisfying and full of robust flavors. I personally love to serve my gumbo with a side of warm homemade cornbread or my favorite Cheddar Bacon Jalapeño Corn Muffins, which provide the perfect accompaniment for soaking up every last drop of that savory broth. Feel free to customize with a dash of your favorite hot sauce if you like extra heat!
Please let me know if you make this recipe by dropping a comment below. If you have any questions or need further tips, I’m always happy to help. Enjoy your journey into the delicious world of slow cooker gumbo!
A Few Cook’s Notes for Easy Slow Cooker Gumbo
- **Okra:** I chose to use canned okra for this recipe due to its convenience. If fresh okra is available to you, feel free to use it! A key tip for both fresh and canned okra is to add it towards the end of the cooking process. This prevents it from becoming overly mushy and helps maintain its texture, contributing to the overall appeal of the gumbo.
- **Shrimp Size:** For this recipe, I used medium-sized shrimp. I kept them whole when adding them to the slow cooker, as they cook quickly and maintain a nice plumpness this way. If you prefer smaller pieces, you can certainly chop them before adding.
- **Serving Suggestion:** While the gumbo is a meal in itself, I find it pairs wonderfully with a scoop of fluffy white rice served directly on top. The rice soaks up the rich broth, making each spoonful even more satisfying.
More Delicious Tony Chachere’s Recipes to Enjoy
If you love the authentic flavors brought by Tony Chachere’s products, you’ll definitely want to explore these other fantastic recipes from The Beach House Kitchen:
Shrimp Etouffee Vol au Vents: A sophisticated take on a classic, perfect for entertaining.
Brown Sugar Praline Cookies with Cinnamon Praline Glaze: A sweet treat that captures the essence of Southern desserts.
Crispy Cajun Shrimp Toast Cups: Delicious and easy appetizers bursting with Cajun spice.
Easy Slow Cooker Gumbo
Author: MaryAnn Dwyer
Servings: 10 servings
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 loaded with delicious Creole spice flavors!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Ingredients
- 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 used canned okra for this recipe. If you can find fresh you can use that too. I like to add the canned toward the end of cooking so it doesn’t get super 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.
Keyword: andouille sausage, Chicken, gumbo, shrimp, Slow Cooker, Tony Chachere’s
Cuisine: Cajun, Creole
Course: Main Dish, Soup
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