Set-It-and-Forget-It Gumbo

Customizing Your Gumbo: Variations and Substitutes

One of the beauties of gumbo is its versatility. While this recipe provides a fantastic foundation, feel free to experiment and tailor it to your taste or what you have on hand:

• Instant Roux: If you’re keen on a roux-like flavor and texture without the labor, consider using an instant roux product available in stores. Alternatively, you could prepare a traditional oil and flour roux, but be mindful that this adds a significant amount of active cooking time to an otherwise hands-off recipe.
• Diced Tomatoes: For a chunkier texture and a slightly brighter tomato flavor, substitute the tomato puree with a can of diced tomatoes (undrained). This will give your gumbo a more rustic appearance.
• Cajun Seasoning: While Creole seasoning is used here, Cajun seasoning is a very similar blend and can be used interchangeably. Both provide a robust, spicy flavor profile essential for gumbo.
• Cayenne Pepper: If you desire a more pronounced heat level, sprinkle in some cayenne pepper to taste. Start with a quarter teaspoon and add more as desired, especially during the last hour of cooking.
• Hot Sauce: For those who love a fiery kick, serve the gumbo with your favorite Louisiana-style hot sauce on the side, allowing each diner to personalize their spice level.
• Additional Vegetables: While okra is traditional and helps thicken, you can certainly add other vegetables for extra flavor and nutrition. Corn, collard greens, or even chopped bell peppers in various colors can make wonderful additions. Add them during the last hour of cooking so they don’t become overly soft.
• Boiled Eggs: For a delightful and unexpected twist that is surprisingly traditional in some parts of Louisiana, try adding hard-boiled eggs during the final stage of cooking. Many find the combination of gumbo and eggs irresistible, often leading to a friendly scramble for them at the dinner table!

Necessary Gear: Equipment for Success

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To successfully prepare this slow cooker gumbo, you’ll need a couple of key pieces of kitchen equipment. A large slow cooker, specifically a 7-quart model, is essential to accommodate all the ingredients and allow for proper simmering. You’ll also need a sturdy, large 12-inch skillet for browning the sausage and sautéing the okra before they go into the crock pot. Having these items will ensure a smooth and efficient cooking process for your flavorful gumbo. For specific recommendations and direct links to these products, please check the affiliate links provided within the recipe card below.

Explore More Gumbo Delights and Southern Favorites

If you’ve fallen in love with the rich flavors of this slow cooker gumbo, you’ll be thrilled to discover other incredible gumbo variations and Southern comfort food classics that are just as satisfying:

For something truly unique, don’t miss this savory Beef Gumbo recipe! And if you’re looking for another comforting Southern classic made easy in your crock pot, you’ll love our slow cooker smothered pork chops recipe. Each dish promises hearty flavors and satisfying meals perfect for any occasion.

Making Ahead and Storing Your Gumbo

One of the best things about gumbo is how well it keeps and often tastes even better the next day! Here’s how to properly store your leftovers:

Refrigeration: Allow the gumbo to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. When reheating, gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through. You might need to add a splash of chicken broth to thin it slightly, as it tends to thicken in the fridge.

Freezing: Gumbo is an excellent candidate for freezing. Once cooled, spoon the gumbo into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. Freeze for up to 3 months. To thaw, transfer the frozen gumbo to the refrigerator overnight. Reheat as you would refrigerated leftovers, adding broth as needed to reach the desired consistency.

Mel’s Kitchen Notes: A Little Secret About Gumbo

Like chili or spaghetti sauce, gumbo is one of those magical dishes that often tastes SO MUCH BETTER the next day! The flavors have more time to mingle and deepen, resulting in an even more harmonious and delicious meal. So, don’t be shy about making a big batch and embracing those leftovers—we often enjoy a single pot of gumbo for days, and each serving is a delight!

While a roux is a common and beloved thickening agent that adds incredible nutty flavor to many gumbos today, it’s actually not always a mandatory component. Historically, before the widespread use of a roux, gumbo was often thickened with ingredients like okra and file powder (ground sassafras leaves). Both okra and file powder provide a unique texture and flavor profile, remaining essential to many authentic gumbo preparations, especially Creole styles. A roux certainly contributes a wonderful depth of flavor, but its absence does not diminish the authenticity or deliciousness of a well-made gumbo.

The distinction between Cajun and Creole gumbo primarily lies in their origins and ingredient choices. A **Cajun gumbo**, often found in rural Louisiana, typically features a very dark roux as its base, resulting in a rich, deeply browned, and opaque stew. It rarely includes tomatoes and is often packed with a variety of meats like chicken, sausage, and sometimes game. On the other hand, a **Creole gumbo**, which evolved in the urban setting of New Orleans, often incorporates tomatoes, giving it a lighter, reddish hue. While it may also use a roux, it’s often lighter and can include a wider array of ingredients such as seafood, ham, and sometimes eggs. You’ll find that New Orleans residents often lean towards the Creole style with tomatoes, whereas those “down-da-bayou” in Cajun country typically prefer a dark, roux-based gumbo with no tomatoes at all.

• 12 Ounces Andouille Sausage sliced
• 12 Ounces Fresh Okra sliced
• 2 Pounds Chicken Thighs skinless and boneless
• 1 Pound Pork Neck Bones
• 1 Each Yellow Onion diced
• 1 Each Green Bell Pepper diced
• 1 Rib Celery diced
• 4 Cloves Garlic minced
• 2 Each Bay Leaves
• 1 Tablespoon Creole Seasoning
• 1 (15 Ounce) Can Tomato Puree
• 5 Cups Chicken Broth
• 2 teaspoons Browning Sauce
• ½ teaspoon File Powder

1. Add the sliced Andouille Sausage to a large skillet and saute over medium-high heat until caramelized (about 10 minutes).
   12 Ounces Andouille Sausage
2. Add to the slow cooker, but keep the juices in the skillet. Next, add the okra to the skillet and saute over medium-high heat until most of the slime is gone. Avoid stirring too often.
   12 Ounces Fresh Okra
3. Add the okra to the slow cooker, along with the chicken thighs, pork neck bones, onions, bell pepper, celery, garlic, bay leaves, Creole seasoning, and tomato puree.
   2 Pounds Chicken Thighs, 1 Pound Pork Neck Bones, 1 Each Yellow Onion, 1 Each Green Bell Pepper, 1 Rib Celery, 4 Cloves Garlic, 2 Each Bay Leaves, 1 Tablespoon Creole Seasoning, 1 (15 Ounce) Can Tomato Puree
4. Pour over the chicken broth and give a thorough stir. Cover and cook on low for 8 hours.
   5 Cups Chicken Broth
5. Once the cooking time is complete, carefully remove the pork bones (the pork meat should have naturally separated from the bones) and discard the bay leaves.
6. Stir in the browning sauce and the gumbo file powder. Mix well to combine and gently break up the tender chicken thighs. Serve immediately over cooked white rice.
   2 teaspoons Browning Sauce, ½ teaspoon File Powder