Best Crock Pot Gumbo Recipes

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SEAFOOD GUMBO (CROCK POT)



Seafood Gumbo (Crock Pot) image

This is a classic Creole recipe. There are many different opinions about what it should contain, okra of file powder (made from dried sassafras leaves) being the only constants. This version, although simple, is unconventional since it is not thickened with a well cooked roux. It is absolutely delicious nonetheless. If you are concerned about cholesterol, because this is very rich, increase stock to 2 cups and reduce cream to 1 cup. Serves 6 to 8.

Provided by Olha7397

Categories     Gumbo

Time 10h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 small onion, finely chopped
2 stalks celery, peeled and finely chopped
2 garlic cloves, minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon dry mustard
1 bay leaf
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon Worcestershire sauce
1 (28 ounce) can tomatoes with juice, coarsely chopped (796 mL)
1 cup chicken stock (or 1/2 cup clam juice, diluted with 1/2 cup water) or 1 cup fish stock (or 1/2 cup clam juice, diluted with 1/2 cup water)
2 cups okra, cut into 1/4-inch slices (see TIP)
1 green bell pepper, cut into 1/4-inch dice
1 -2 chili pepper (Serrano or finger)
8 ounces crabmeat, cooked
12 large shrimp, cooked, deveined and shells removed, cut in thirds
2 cups whipping cream

Steps:

  • In slow cooker stoneware, combine onions, celery, garlic, thyme, dry mustard, bay leaf, salt, pepper, Worcestershire sauce, tomatoes and stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
  • Add okra, green pepper, chili pepper, crabmeat, shrimp and cream. Cover and cook on HIGH for 30 minutes, or until okra and peppers are tender. Spoon into individual bowls and serve piping hot. Serves 6 to 8.
  • TIP: Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
  • Okra, a tropical vegetable, is a great thickener for broths and sauces, but becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches long, that don't feel sticky to the touch, which means they're too ripe. Gently scrub the pods, cut off the top and tail and slice, if desired.
  • Look for Serrano chilies in Asian grocery stores or well stocked supermarkets. They are long and thin, usually green, but sometimes red, and about the size of a baby finger. (The green variety has been described as a "skinny jalepeno.").
  • MAKE AHEAD: This dish can be partially assembled the night before it is cooked. Combine ingredients in Step 1 and refrigerate overnight. The next day, continue with Step 1 as directed. For added convenience, prepare the okra, green pepper and chili peppers. Combine in a bowl, cover and refrigerate overnight. Cook, devein and cut the shrimp and refrigerate, covered, in a separate bowl, until ready to use.
  • The 150 Best Slow Cooker recipes Judith Finlayson.

VEGETABLE GUMBO (CROCK POT)



Vegetable Gumbo (Crock Pot) image

Low calorie and filling vegetable soup which makes an easy dinner by itself or with grilled cheese sandwiches. This recipe needs a large (5 quart or larger) slow cooker/crock pot. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories     Gumbo

Time 6h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 -2 onion, chopped
6 stalks celery, diced
4 garlic cloves, minced
2 teaspoons dried thyme (or 2 tablespoons fresh thyme, minced)
1/2 teaspoon peppercorn, cracked
1 bay leaf
1 (28 ounce) can diced tomatoes
1/2 cup brown rice
4 cups vegetable broth or 4 cups chicken broth
2 teaspoons paprika
4 teaspoons lemon juice
salt (optional)
2 cups okra, sliced (I use frozen)
1 green pepper, diced
1 -2 dash hot pepper sauce (Tabasco)

Steps:

  • In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
  • Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
  • Stir in tomatoes and bring to a boil.
  • Transfer to large crock pot insert.
  • Stir in rice and broth.
  • Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
  • Discard bay leaf.
  • In a small cup mix together the paprika and lemon juice.
  • Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
  • Cover and cook on high for 20 minutes or until pepper is tender.
  • Add a dash or two of hot pepper sauce if desired.

CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP



Crock Pot Chicken and Sausage Gumbo With Shrimp image

Make and share this Crock Pot Chicken and Sausage Gumbo With Shrimp recipe from Food.com.

Provided by Rita1652

Categories     Gumbo

Time 9h20m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces smoked sausage, sliced & browned
1 1/2 cups chopped cooked chicken
2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 (14 ounce) can diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
3 cups hot cooked rice

Steps:

  • For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
  • Cook over medium-high heat for 5 minutes, stirring constantly.
  • Reduce heat to medium.
  • Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
  • Cool.
  • In a 5-quart crockery cooker place water.
  • Stir in roux.
  • Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
  • Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
  • Skim off fat.
  • Serve over the hot cooked rice.

Nutrition Facts : Calories 577.4, Fat 32.5, SaturatedFat 8, Cholesterol 134.9, Sodium 1059.3, Carbohydrate 41.6, Fiber 3.2, Sugar 4.3, Protein 28.5

BEEF GUMBO (CROCK POT)



Beef Gumbo (Crock Pot) image

Make and share this Beef Gumbo (Crock Pot) recipe from Food.com.

Provided by papergoddess

Categories     Gumbo

Time 8h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 cups beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon chili powder
1/8 teaspoon pepper
2 cups cooked beef, chopped
1 (16 ounce) can tomatoes, diced
1 (10 ounce) package frozen cut okra
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons snipped parsley (optional)

Steps:

  • Combine all ingredients in crock pot and cook on LOW heat setting for 8 hours.
  • Stir before serving.

CROCK POT GUMBO



Crock Pot Gumbo image

Gumbo you can make on a work day. I prepare all ingredients the night before. Put everything except water and shrimp together and refrigerate. In the morning, put ingredients in the crock pot and add water. Be patient with the roux, it takes time. If you burn it, you will ruin your gumbo.

Provided by islandgirl77551

Categories     Gumbo

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 lb bacon
1/2 cup flour
1 tablespoon cajun seasoning
3 garlic cloves (minced)
1 onion (chopped)
1 green pepper (chopped)
3 stalks celery (chopped)
1 lb boneless chicken breast
1 lb andouille sausage (or skinless smoked)
1 lb shrimp (raw, peeled)
1 dash Tabasco sauce
salt
pepper
file powder

Steps:

  • Roux:.
  • Fry bacon and set aside on paper towels.
  • Reserve 6 tbs. bacon grease.
  • In a skillet on low heat, add 4 tbs. of bacon grease, flour and cajun seasoning.
  • Brown flour slowly, stirring constantly, until dark copper brown. Be careful not to burn flour.
  • Gumbo:.
  • Transfer roux to crock pot.
  • Lightly saute garlic, onion, celery and green pepper in 2 tbs. of bacon grease and add to crock pot.
  • Crumble bacon and add to crock pot.
  • Brown chicken, cube and add to crock pot.
  • Slice sausage and add to crock pot.
  • Add 8 cups of hot water to crock pot and stir until water and roux are blended.
  • Cook on low heat for 6-8 hours.
  • Just before serving add shrimp to crock pot and cook until shrimp turn pink.
  • Serve over cooked rice and sprinkle lightly with file powder.

Nutrition Facts : Calories 693.1, Fat 45.7, SaturatedFat 15.2, Cholesterol 264.5, Sodium 1463.2, Carbohydrate 15.3, Fiber 1.3, Sugar 2.3, Protein 52.1

LOW-CARB CROCK POT "GUMBO"



Low-Carb Crock Pot

This was an experiment (anyone low-carbing understands all the exeriments you try). It turned out to be one of my favorite foods once it is all done. If you follow the directions exactly, it will be pretty spicy. To cut down on the spicyness, leave out the habanero sauce.

Provided by Doodface

Categories     Gumbo

Time 5h

Yield 4 serving(s)

Number Of Ingredients 18

3 (10 ounce) cans diced tomatoes with green chilies
1 medium sliced onion
1 sliced red bell pepper
1 sliced yellow bell pepper
1 sliced green bell pepper
1 (8 ounce) jar mushrooms
1 large kielbasa
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 teaspoons Tabasco sauce
1 teaspoon tobasco habanero sauce (for extra heat)
1 tablespoon Tony Chachere's Seasoning (optional)
1/4 cup heavy cream (can use 1/2 cup milk instead)
1/2 rotisserie roasted deli chicken (optional)
2 cups pre-cooked frozen shrimp
1/4 cup heavy cream (can use 1/2 cup milk instead)

Steps:

  • -Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
  • -Cook on HIGH for 3 hours.
  • -Shred the white meat from the chicken by hand, and add to the crock pot.
  • -Add Shrimp and Cream.
  • -Cook on high for 1½ hours after adding the last ingredients.

BAYOU GUMBO CROCK POT



Bayou Gumbo Crock Pot image

This recipe is so great and easy to change up. Feel free to add more things like crab meat, chicken meat, more veggies. I like to add more hot sauce to the mix while its in the crock pot. Have fun with it and dont worry there is no way to mess this one up. People will think that you slaved all day to make it.

Provided by Miss Oregon

Categories     Gumbo

Time 7h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 tablespoons flour
3 tablespoons oil
1/2 lb smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon pepper
14 ounces diced tomatoes, undrained
1 (12 ounce) package frozen shelled deveined cooked medium shrimp
1 1/2 cups uncooked long-grain white rice
3 cups water

Steps:

  • 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
  • 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

CROCK POT MUNGO GUMBO



Crock Pot Mungo Gumbo image

No there is no Okra in this gumbo but I don't think you'll miss it. If you wish hold off putting in the Zucchini & peas until the last hour or so. Serve with White or Brown rice - the brown went well with it. I hope you enjoy the recipe. The hardest part of this recipe is stirring the roux

Provided by Bergy

Categories     Gumbo

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup mung beans, soaked over night
1/3 cup white flour
1/3 cup vegetable oil
1 tablespoon fresh sage, finely chopped
4 cloves garlic, chopped
1 chili peppers, chopped or 1 teaspoon chili flakes (optional)
3 cups chicken stock or 3 cups broth
3 chicken breast halves, cooked & cut to bite size pieces
1 lb smoked sausage (I used Kielbassa but any well smoked sauge is good or a large ham hock)
2 stalks celery, chopped
1/2 cup onion, chopped
3/4 cup sweet peppers, mixed or 3/4 cup all green pepper, chopped
1 1/2 cups zucchini, peel on,cut in bite size chunks
3/4 cup frozen peas
1 1/2 cups yams, peeled cut in bite size chunkd

Steps:

  • Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
  • Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.
  • Don't let it burn, be patient and keep stirring may take 10 minutes.
  • When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.
  • Add the Sage, garlic,& chili.
  • Pour the sauce into your crock Pot.
  • Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
  • Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
  • Serve with white or Brown rice.

Nutrition Facts : Calories 1003.8, Fat 62.4, SaturatedFat 17.4, Cholesterol 117.6, Sodium 2065.8, Carbohydrate 57.9, Fiber 10.2, Sugar 8.4, Protein 52.5

CROCK POT GUMBO



Crock Pot Gumbo image

I love Gumbo and I love my crock pot. I decided to see if I could make a good version utilizing the crock pot so I could do other things while it was cooking. This version passed the spouse test! Feel free to experiment with your seasonings - especially the crushed red pepper. Add some cayenne if you like it hotter. Just remember...you can always add more, but it's hard to make it less spicy if you over-do it. If you don't do shellfish, just omit it and add more chicken and sausage. To save a little time, get your water boiling for the chicken breast and cook it while you are stirring the roux.

Provided by Tatia 2

Categories     Gumbo

Time 6h45m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup butter
1/2 cup flour
1 lb frozen mixed vegetables, gumbo mix (should include celery, onion, bell pepper, corn and okra)
1 (28 ounce) can tomatoes
1 (8 ounce) can oysters
1 large boneless skinless chicken breast
1/2 lb crawfish tail meat
1/2 lb shrimp, shells removed
3 ounces andouille sausages, cut into bite size pieces
2 chicken bouillon cubes
2 bay leaves
4 cups water
salt, to taste
pepper, to taste
seasoning salt (Spike, Old Bay, etc.) (optional)
1/2 teaspoon dried basil
2 tablespoons dried parsley
1 bunch green onion, chopped
crushed red pepper flakes, to taste

Steps:

  • Put the tomatoes and frozen vegetables in the crock pot on high heat.
  • Make a roux by melting the butter and flour in a large skillet and stir constantly until roux is a light caramel color (about 20 minutes) on medium heat - do not burn the roux! Lower heat is better, but will take longer. Add the cooked roux to the crock pot.
  • Add the bouillon cubes, water, crushed red pepper and bay leaves.
  • Boil the chicken breast in a pot of water on the stove until no pink remains, let cool and then shred the meat by hand and add to the crock pot.
  • Add the andouille sausage and let everything cook on high for about 4-5 hours.
  • About 45 minutes before you want to eat, add all the seafood to the pot and season to taste with salt, pepper, herbs and your favorite seasoning blend(s). Serve over hot, cooked rice and garnish with chopped green onion. Hot pepper sauce and gumbo file seasoning are optional and should be added to each bowl by the person who will be eating it.

ZUCCHINI GUMBO (CROCK-POT)



Zucchini Gumbo (Crock-Pot) image

This soup/gumbo is good.Instead of the usual okra this uses zucchini. The original recipe called for file powder which I couldn't find - so skipped. Adapted from Fresh from the Vegetarian Cookbook. Without the rice this is only 2 WW points.

Provided by ellie_

Categories     Gumbo

Time 8h24m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 onion, chopped
1 celery, chopped
1 green chili pepper, seeded and chopped
1 garlic clove, minced
3 cups vegetable broth
2 cups tomato juice or 2 cups v- 8 vegetable juice
1 (14 1/2 ounce) can tomatoes, drained
2 zucchini, cut in half lengthwise and sliced into 1/4 inch half moons
1 teaspoon dried thyme
salt
pepper
1 teaspoon hot sauce (Tabasco sauce)
1/2 teaspoon liquid smoke
2 cups rice, cooked

Steps:

  • In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
  • Transfer vegetables to crockpot.
  • Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
  • Stir in Tabasco and liquid smoke.
  • Divide rice into soup bowls and top with gumbo.

CROCK POT CHICKEN AND SAUSAGE GUMBO



Crock Pot Chicken and Sausage Gumbo image

My children love gumbo. Their Uncle Jim makes the best (see recipe #178412) but in a pinch I will throw this in a crock pot for a cold night and they will be satisfied. The hardest part is making the roux. Don't rush it.

Provided by mary winecoff

Categories     Gumbo

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup flour
1/3 cup cooking oil
3 cups water
12 ounces andouille sausages, sliced
1 1/2 cups chicken, cooked and chopped
2 cups okra, sliced
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper
3 cups hot cooked rice

Steps:

  • For the roux, in a heavy 2 quart saucepan, stir together the flour and oil until smooth.
  • Cook over medium-high heat for 5 minutes, stirring constantly.
  • Reduce heat to medium.
  • Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux forms.
  • Cool.
  • Place water into crockpot.
  • Stir in roux.
  • Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, pepper and red pepper.
  • Cover.
  • Cook on LOW for 6 to 7 hours.
  • Skim off fat.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 477.9, Fat 28.1, SaturatedFat 7.1, Cholesterol 32.6, Sodium 896.9, Carbohydrate 40.9, Fiber 2.4, Sugar 2.5, Protein 15.1

CROCK POT GUMBO PORK CHOPS



Crock Pot Gumbo Pork Chops image

I just had to post this gem.....these chops are so very tender and so very flavorful; it's also a simple crock pot recipe. My family loved this. This really could be considered a "one dish meal", because of the rice and veggies in the soup. But you can serve this with some extra rice, if you like. This recipe is courtesy of the Fix It and Forget It Cookbook.

Provided by TheDancingCook

Categories     Gumbo

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops (I prefer boneless)
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 teaspoons dry mustard
2 tablespoons oil, for browning
3 (15 ounce) cans chicken gumbo soup
steamed rice, if desired

Steps:

  • In a shallow dish, combine flour, salt, garlic powder and mustard; dredge chops to coat.
  • In a skillet, heat oil and brown chops; place chops in a crock pot and pour skillet drippings over chops.
  • In the same skillet, add the soup and stir to loosen brown bits from the pan; pour this over the chops.
  • Cover and cook on low for 6-8 hours.
  • Serve over or with steamed rice, if desired.

Nutrition Facts : Calories 421.3, Fat 23.4, SaturatedFat 6.4, Cholesterol 81.4, Sodium 1605.5, Carbohydrate 23.6, Fiber 3.2, Sugar 3.5, Protein 28

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