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Crock Pot Chicken and Sausage Gumbo

Published: Last Updated: by 1128 words. | About 6 minutes to read this article.

Cooking this Chicken and Sausage Gumbo in the crock pot low and slow all day allows the flavors to combine beautifully adding a little extra to this classic southern dish.
Total time 8 hours 20 minutes
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This is a classic southern recipe that is comfort food for the soul. Try this slow cooker pozole verde next! It's full of Mexican flavor!

A spoon with chicken and sausage served from a crock pot filled with Gumbo
Authentic gumbo doesn't get easier than this recipe!

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This Chicken and Sausage Gumbo recipe I learned from my husband's mom - a truly authentic Southern recipe that has deep roots in the South Louisiana style of cooking.

I'm not from Louisiana, but I found this recipe to be so delicious I just had to learn how to cook it.

There are many variations of ingredients in the region, however you'll find that all gumbo tends to have that same home-cooked flavor, even the kids love it!

❤️ Why you'll love it

The delicious smokey flavor of the Gumbo paired with some good rice and potato salad will be a favorite 'Go-To' meal for your whole family!

Plus, it's made in the crock pot -- who doesn't love coming home to a meal already cooked!?

🧾 Ingredients

Chicken and Sausage Gumbo ingredients,

I am particularly fond of Johnsonville's Smoked Sausage along with Savoies Andouille Sausage but this is my personal taste.

If you have a favorite type of smoked sausage feel free to change it out!

🔪 Instructions

4 steps of cooking a chicken and sausage gumbo 1. Cook roux 2. Saute Veggies 3. Add Sausage 4. Add to Crock Pot
  1. Add oil and flour to a large skillet and prepare your Roux. This is a traditional way of thickening a gravy - for a Gumbo you're going to want a nice dark chocolate looking Roux. Be careful not to burn it.
  2. Add your chopped 'Trinity' (Onion, Bell Pepper and Celery) after it's been a few minutes and the Trinity has softened add the garlic. Cook for a couple minutes more.
  3. Add your sliced sausage and Tasso. Allow to sweat for 3-5 minutes.
  4. Add this mixture to the crock pot, along with the chicken breast and thighs.
  5. Add seasoning, broth and bay leaves and cook on low for 8 hours (or high for 6 hours)
4 Steps in cooking a Gumbo 5. Add Chicken 6. Add Spices 7. Add Broth 8. Cook low and slow

🥫 Storage

Typically, a Gumbo will always taste better the next day (at least I think so!) After everyone has eaten take the leftovers and store in the refrigerator in an airtight container for maximum 5 days.

This Chicken and Sausage Gumbo does freeze well, for 3 months.

💭 Tips

Instead of preparing your vegetables from fresh, you could use a frozen bag of seasoning instead. I find the taste is not as good as using fresh vegetables, but in a pinch this helps save time!

Another time saver is to make your Roux in bulk. It does refrigerate well, so mix up a large batch and take out what you need when you need it!

👩‍🍳 FAQs

Can this Chicken and Sausage Gumbo be made on the stove?

Oh yes, in fact, on the stove is the traditional way of cooking it. You just need to reduce the cooking time to approximately 90 minutes on a low simmer.

Where's the Okra?

Yes, Okra is in a lot of other Gumbo recipes. This is personal preference, I leave it out mostly because I'm the only one in my family who would eat it, lol.

What is served with Gumbo?

Traditionally rice and potato salad. You'll also need some Gumbo Filé on the side for those that want it (optional).

Overhead image of crock pot with chicken and sausage Gumbo with a spoon dishing it out.

More from Melanie

You'll find more delicious, southern inspired recipes like these over on my blog, The Cagle Diaries.

Equipment

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If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

Meet Melanie!

Melanie Cagle, author of this post.

Melanie Cagle

I am British born and married to a South Louisianian. We have two beautiful kids and life is never boring!

I run a food blog over at thecaglediaries.com where I love to share Southern influenced recipes with my readers.

📖 Recipe

Chicken and sausage on a serving spoon from a crock pot filled with gumbo.
5 from 2 votes

Crock Pot Chicken and Sausage Gumbo

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Cooking this Chicken and Sausage Gumbo in the crock pot low and slow all day allows the flavors to combine beautifully adding a little extra to this classic southern dish.
Course Main Course,Slow Cooker
Cuisine American - Southern
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings:8 people
Calories:455
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • ½ cup oil
  • ½ cup all-purpose flour
  • 1 onion, large, diced
  • 1 green bell pepper, large, diced
  • 1 red bell pepper, large, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, minced
  • 1 smoked sausage, link, sliced
  • 1 andouille sausage, link, sliced
  • 8 oz tasso, chopped
  • 1 pound chicken breast, 1" cubes
  • 1 pound chicken thighs, bone-in, skinless
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon creole seasoning, Tony Chacheres
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 5 cups chicken broth
  • 4 bay leaves
  • 3 green onions, chopped
  • ¼ cup parsley, chopped

Instructions

  • Make your Roux. Add the oil and flour to a large skillet and cook on medium heat, constantly stirring until you reach the color of milk chocolate.
  • Add your 'Trinity' (onion, bell peppers and celery). Cook in the Roux for a few minutes then add the garlic.
  • Add sliced sausage and tasso and continue to cook for another 3-5 minutes to sweat the sausage.
  • Add this mixture to the crock pot and add chicken breast and thighs.
  • Add seasoning, broth and bay leaves and cook on low for 8 hours or high for 6 hours.

Notes

Roux: Don't leave your Roux alone - you have to stay and make sure it doesn't burn.  A burned Roux is not salvageable, you will have to start again.
Sausage Meat: One of the most important parts of a Gumbo.  Most of the flavor will come from the sausage so this can be quite a personal taste.  I prefer to use Johnsonville Smoked Sausage and Savoies Andouille Sausage.  The Tasso meat is again a smoked and seasoned pork and adds wonderful flavor.  If you can't find it though don't worry.  It can be left out.
Andouille: This type of sausage can be spicy.  I like to chop this sausage different to the  regular smoked sausage for the kiddos.  I keep the regular sausage whole slices as the kids like that.  The Andouille I quarter the slices so it's not such a heavy hit of spiciness and the kids can handle it!
Potato Salad?: Yes indeed!  I had my doubts too, but I swear you will not regret it.  For some reason potato salad goes perfectly with Gumbo and Rice.
Gumbo Filé: This is a powder made from Sassafras.  It should be offered when serving your Gumbo, it adds a little different flavor but it is mostly used to thicken.  It used to be used instead of making the Roux.

Nutrition

Serving: 2Cup | Calories: 455kcal | Carbohydrates: 13g | Protein: 31g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 1431mg | Potassium: 706mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 47mg | Calcium: 35mg | Iron: 2mg

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    About Melanie Cagle

    Wife and mother to two little angels, I'm British-born and married to a South Louisianian. My love for Southern influenced food came after I moved to Louisiana and discovered the delights of the cuisine surrounding me!

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