Chicken and Shrimp Gumbo in Crockpot is the answer to your question when you are looking for an easy Gumbo Recipe. Just dump everything in the slow cooker and cook on low for 6 hours. And, there you have it! Cajun Shrimp Gumbo ready to be served with Cold Potato Salad or Rice. Its a perfect summer slow cooker dinner recipe.
Why do they call it Gumbo
The word Gumbo comes from the Western African word - ki ngombo which means Okra. People believe that when West African Settlers traveled to colonial Lousiana as laborers. They use Okra as a thickening agent.
But, as I said, this is just a theory. There are many other stories that describe the origin of Gumbo, take a quick look at this interesting article by The Atlantic.
Tips to make a true Louisiana Style Gumbo
- Making roux is totally optional. But, Highly recommended. I've seen that if you add roux it makes your shrimp gumbo thicker and tastes even better. Although it is a time-consuming process it's totally worth it.
- Use equal parts duck fat or bacon drippings and flour for added smoky richness.
- Pro tip: After it's nearly dark chocolate, switch to the oven method (325°F, stir every 10 min) to finish the roux without burning — many chefs use this to control consistency and color.
- Lightly smoke the chicken thighs (or char them under the broiler) before adding them to the slow cooker. The slight char brings a depth of flavor reminiscent of woodfire cooking.
- Shrimp should be added at the very end (last 10–15 minutes), seared separately in butter, then stirred in so they don’t overcook.
- After sautéing your aromatics or meats, deglaze the pan with dry white wine or dry sherry. It adds acidity and depth while lifting fond (brown bits) from the pan — a French-Creole technique.
- At the end (off the heat), stir in filé powder (ground sassafras leaves) to thicken and add a true Louisiana aroma. Use sparingly, or it can turn gummy.
- You can add okra and cooked andouille sausage while making this recipe.
- Use Carolina Gold or Louisiana-grown long-grain rice, cooked with a bay leaf for subtle aroma.
- Offer a creamy cold potato salad or pickled okra on the side — that contrast of hot and cool, spicy and tangy, is the Southern signature.
It's a short read and I promise you'll love it.
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Everything about Cajun Cuisines
Slow Cooker Shrimp Gumbo
Seafood Gumbo is generally made with Okra or Sausages. I LOVE them both. But, when you have chicken along with Shrimp, you don't need anything else. right?
Well, that's might be a bit of an exaggeration. You can add Shrimps, Sausages, Chicken, and Okra in one pot to make your Gumbo.
The best part about this Healthy and Easy Shrimp and Chicken Gumbo recipe is that it is so forgiving.
It's not necessary that you have to add Okra or Sausages. You can make shrimp gumbo without okra and without sausages as well. It won't make much of a difference. Also, try my Southern Fried Okra in the air fryer
Jump to:
- Why do they call it Gumbo
- Tips to make a true Louisiana Style Gumbo
- Slow Cooker Shrimp Gumbo
- What is Gumbo Made up of?
- What Do I Do to make my Gumbo the Best?
- Gumbo Vs Jamabalaya
- Ingredients in Shrimp Gumbo
- How to Make Shrimp and Chicken Gumbo in Slow Cooker
- Step 1: Make Roux
- Step 2: Dump Everything in the Slow Cooker
- Step 3: Toss well, Cover, and Cook
- Step 4: Toss in Shrimp and Cook for 30-minutes
- Step 5: Serve
- How to Make Cajun Seasoning at home
- Can I use Frozen Shrimp to make this recipe
- Substitutions
- Variations
- Storage
- Top tip
- Pointers to help you nail this recipe
- Recipe
- Chicken and Shrimp Gumbo in Crockpot
What is Gumbo Made up of?
I know you are probably wondering what are the Prime Ingredients in Gumbo. Let me spell it out for you.
Gumbo is traditionally made with Meat/Seafood, thickener, and the holy trinity.
What Do I Do to make my Gumbo the Best?
Wondering what is the secret ingredient in a Gumbo? It's the roux. You got to make the roux to make sure that your Gumbo tastes the best. Seriously, guys, the taste lies in the roux. No matter what people say or how modern we get but there is something so comforting about traditional recipes and their techniques.
You cannot make gumbo without a roux. If you are asking yourself - what makes Gumbo a Gumbo, then the answer is pretty easy - It's the roux. So, please find out just 35-40 minutes to make a roux with butter and flour. You can thank me later.
Gumbo Vs Jamabalaya
You can say that Jambalaya is Gumbo with rice. You serve your Gumbo with rice (that cooks separately) but in Jambalaya you cook it with rice. I like to cook mine in an Instant Pot to save time. Try my Cajun Shrimp and Rice (Instant Pot / Slow Cooker)
Ingredients in Shrimp Gumbo
- Shrimp - peeled and deveined (tails optional)
- Boneless Skinless Chicken Thighs
- diced tomatoes (canned or fresh)
- Low Sodium Chicken Broth
- White or Yellow Onion
- Minced Garlic Cloves
- Green Bell Pepper
- Celery
- Cayenne Pepper
- Cajun Seasoning
- Salt and Pepper
- Roux - Flour and Butter
See the recipe card for quantities.
How to Make Shrimp and Chicken Gumbo in Slow Cooker
Step 1: Make Roux
While Making this Slow Cooker Shrimp Gumbo I like to make a roux. Generally, a French Roux is made with Flour, Butter, and Milk. But, this is cajun roux and here we use flour and butter. You can also use oil (canola oil or vegetable oil but not olive oil)
Step 2: Dump Everything in the Slow Cooker
Add diced tomatoes, chicken broth, chicken, onions, bell pepper, and celery, cayenne pepper, cajun seasoning, and salt and pepper.
Step 3: Toss well, Cover, and Cook
Toss well. Cover and cook on low for 6 hours or on high for 3-4 hours.
Step 4: Toss in Shrimp and Cook for 30-minutes
Toss in Shrimp. Cover and cook for 30-minutes.
Step 5: Serve
Serve right away with cold salad or rice.
Hint: You can use a slow cooker liner for easy clean-up.
How to Make Cajun Seasoning at home
You don't have to buy a pack of Cajun seasoning just because this recipe calls for Cajun seasoning. You can easily make it at home. Here's what you'll need:
- smoked paprika
- kosher salt
- garlic powder
- onion powder
- salt
- oregano
- cayenne pepper
- dried thyme
Try these favorite Cajun recipes
- Cajun Butter Crockpot Chicken Thighs and Rice
- Cajun Shrimp and Rice
- Salmon Pasta in Creamy Cajun Sauce
- Cajun Chicken (BAKED)
- Cajun Dry Rub Chicken Wings
- Cajun Chicken Fettuccine Alfredo
- Cajun Air-Fryer Sweet Potato Fries
- Cajun Shrimp Pasta
Can I use Frozen Shrimp to make this recipe
Yes, I have good news for you. You can use Frozen shrimps to make this recipe. Most of us these days don't have access to fresh shrimp. So, if you can find fresh shrimps then I am jealous of you. But, frozen shrimps can definitely be used to make this recipe.
Substitutions
- Red or Yellow Bell Pepper - Traditionally cajun recipes uses a holy trinity of Onions, bell pepper, and celery. But, its okay if you don't have green bell pepper. You can substitute it with red or yellow bell pepper.
- Store Bought cajun seasoning - If you don't want to make Cajun Seasoning at home you can always use store bought cajun seasoning.
- red onions - Although this recipe uses white or yellow onions. But, it doesn't matter if you use red onions.
Variations
- Spicy - Want your Gumbo to be a spicier? Just add another pinch of cayenne pepper in it.
- Sausages - Andouille sausage is a pretty common addition especially in Seafood Gumbo, If you want you can add it. Just like I had made Shrimp and Sausage Jambalaya.
- Okra - Okra is a popular Southern ingredient that can definitely be a part of your Seafood Gumbo.
Storage
- Storing: You can store your Crockpot gumbo covered in the refrigerator for 3-4 days.
- Freezing: You can freeze your Gumbo in a freezer-safe container once it cools down completely for up to 2-3 months. Keep it separate from the rice. Thaw overnight in the refrigerator and reheat it in the oven or microwave before serving.
More Easy Shrimp Recipes for Dinner
- Creamy Shrimp Alfredo with Cream Cheese
- Shrimp Creole
- Lemon Butter Shrimp and Rice
- Sausage and Shrimp Jambalaya in Instant Pot
- Crockpot Shrimp Boil Recipe
- Spicy New Orleans Shrimp
- Garlic Honey Lime Shrimp
- Cajun Shrimp and Rice (Instant Pot / Slow Cooker)
- Baja Shrimp Tacos Recipe
Top tip
Pointers to help you nail this recipe
- Add shrimps at last for just 30-minutes.
- Do not overcook shrimps or they might get rubbery.
- You can also use chicken breasts for this recipe. But chicken thigh is much jucier.
- Making roux is a time consuming project. Don't skip it.
- You can also use canola oil or any other vegetable oil to make roux.
- Don't use olive oil to make roux.
- Make sure you keep the heat to minium and don't stop stirring while making the roux.
Recipe
Chicken and Shrimp Gumbo in Crockpot
INGREDIENTS
For the Roux (OPTIONAL)
- 1 cup all-purpose flour
- ⅔ cup melted butter or canola oil or vegetable oil (but not olive oil)
For the Gumbo
- 5-6 whole diced tomatoes or 1 (14.5 oz) can of diced tomatoes
- 1 cup chicken broth low sodium
- 2 pound chicken thighs boneless skinless
- 1 medium Onion white or yellow
- 1 stalk celery
- 1 large green bell pepper
- 5-6 cloves garlic
- ¼ teaspoon cayenne pepper
- 1-2 tablespoons cajun seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound jumbo shrimps peeled and deveined (tails optional)
INSTRUCTIONS
- In a large cast-iron skillet over medium heat melt some butter and then add all-purpose flour. Stir constantly for at least 35-40 minutes. This requires patience. It should be as dark as dark chocolate and have a soft consistency. But make sure it doesn't burn. If you want you can add some more butter or oil while making the roux.
- In your slow cooker add canned diced tomatoes or fresh tomatoes, chicken broth, the holy trinity of onions, celery, and bell pepper. Add garlic, Cayenne Pepper, Cajun Seasoning, and the roux. Stir well until combined.
- cover and cook on low heat for 6 hours or on high for 3 hours.
- Open the lid and add shrimps and the Chicken Thighs. Cover and cook on high for an additional 30-minutes.
- Garnish with fresh chopped parsley and serve with rice or cold potato salad.
Video
Notes
- Making roux is totally optional. But, Highly recommended. I've seen that if you add roux it makes your shrimp gumbo thicker and tastes even better. Although it is a time-consuming process it's totally worth it.
- Use equal parts duck fat or bacon drippings and flour for added smoky richness.
- Pro tip: After it's nearly dark chocolate, switch to the oven method (325°F, stir every 10 min) to finish the roux without burning — many chefs use this to control consistency and color.
- Lightly smoke the chicken thighs (or char them under the broiler) before adding them to the slow cooker. The slight char brings a depth of flavor reminiscent of woodfire cooking.
- Shrimp should be added at the very end (last 10–15 minutes), seared separately in butter, then stirred in so they don’t overcook.
- After sautéing your aromatics or meats, deglaze the pan with dry white wine or dry sherry. It adds acidity and depth while lifting fond (brown bits) from the pan — a French-Creole technique.
- At the end (off the heat), stir in filé powder (ground sassafras leaves) to thicken and add a true Louisiana aroma. Use sparingly, or it can turn gummy.
- You can add okra and cooked andouille sausage while making this recipe.
- Use Carolina Gold or Louisiana-grown long-grain rice, cooked with a bay leaf for subtle aroma.
- Offer a creamy cold potato salad or pickled okra on the side — that contrast of hot and cool, spicy and tangy, is the Southern signature.
- Storing: You can store your Crockpot gumbo covered in the refrigerator for 3-4 days.
- Freezing: You can freeze your Gumbo in a freezer-safe container once it cools down completely for up to 2-3 months. Keep it separate from the rice. Thaw overnight in the refrigerator and reheat it in the oven or microwave before serving.
Daniel Fiolkoski says
ingredients calls for 2 lbs. boneless and skinless chicken thighs. no where does it say what to do with the thighs. Throw them away? Make stroganoff with them? What is your plan for the chicken?????
Surup says
Hey Daniel! I'm so sorry to include that you need to add the Chicken along with the Shrimps in the Crockpot to make the Gumbo. Thanks for pointing it out!