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Slow Cooker Chicken and Sausage Gumbo

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This slow-cooker chicken and sausage gumbo uses a butter-and-flour roux and a mix of chicken, andouille, bell peppers, onion, celery, and okra. The dish cooks on low for 3 1/2 to 5 hours in a 10‑quart slow cooker (or use the slow-cooker insert on the stovetop to make the roux). Serve over cooked rice; the recipe makes about 8 servings.

Why you’ll love this

Hands-off slow-cooker finish
Peanut-butter-colored roux made on the stovetop or in the removable insert
Adjustable cook time for firmer or softer vegetables
Includes a short how-to video from Dr. J

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Servings: 8

Course: Main Course

Cuisine: Cajun & Creole

Ingredients Equipment Method Video

Ingredients

1.5 -2 lbs. boneless skinless, chicken thighs (680.4–907.2 g)
12- ounces andouille sausage (340.2 g)
2, bell peppers diced
2 medium or 1 large onion diced
2 celery ribs sliced
8- ounces fresh or frozen okra sliced (226.8 g)
2 large garlic cloves minced
2, 14.5- ounce cans diced tomatoes (1 × 411.1 g each)
4 C low-sodium chicken stock or broth (960 mL)
1 T file powder (15 mL)
½ T dried thyme (7.5 mL)
½ T dried oregano (7.5 mL)
2 dried bay leaves
2 tsp. kosher salt (10 mL)
1 tsp. ground black pepper (5 mL)
½ C unsalted butter (120 mL)
½ C all-purpose flour (about 60 g)
*4 C cooked rice

Equipment

Slow Cooker

Method

Note: I like my ingredients chunky in this recipe. You can size your ingredients to your liking.
I like to prep all my ingredients before I get started on my recipes. First, clean the chicken of excess fat and then cut into bite sized pieces. Slice the sausage into ½ inch circles. I like to dice my bell peppers and onions into bite sized chunks for this dish. You then want to slice your celery and okra into ½ inch pieces.
I use a 10-quart slow cooker. The insert can go onto the stovetop. If your slow cooker doesn’t have this function, just cook your roux in a sauté pan.
Begin by heating your pan over medium heat, add your butter. Once the butter has melted and begun to bubble, slowly add your flour to incorporate into the butter and reduce the heat to medium low. To make a proper peanut butter colored roux, this process will take approximately 20 minutes. This does require a bit of patience but it’s so worth it. Keep stirring the flour and butter mixture until you reach the desired rich color. You don’t want to walk away during this process.
Once your roux is done, shut off your stove and put your pan into its base or pour your roux into the slow cooker.
It’s now time to put it all together and let the slow cooker do its magic. Add your chicken stock, diced tomatoes, minced garlic, file powder, thyme, oregano, bay leaves, salt, and pepper to the slow cooker. Give this all a good stir to combine. Finally, add your chicken, sausage, bell peppers, onions, celery, and okra. Stir till it’s all combined. Cover and turn your slow cooker on low and cook for 3 ½ to 5 hours. We like our veggies a bit on the crunchy side, so ours was done at 3 ½ hours. If you like your veggies softer, cook for 4 ½ to 5 hours. Serve over rice.

Video

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What is filé (file) powder — and why it’s in this gumbo

Filé (often spelled “file”) powder is ground dried sassafras leaves used in Louisiana cooking. It contributes a warm, earthy, slightly herbal flavor and acts as a mild thickener and finishing seasoning when added to a stew.

Why a peanut‑butter‑colored roux matters (and how to tell when it’s ready)

A roux of flour cooked with fat develops nutty, toasted flavors and adds body to gumbo. A peanut‑butter color is a medium stage—darker than a blond roux but lighter than deep mahogany—providing a toasty, slightly caramelized note without pronounced bitterness.

Color: a warm tan to light brown, similar to smooth peanut butter.
Aroma: a gentle nutty, toasty smell rather than acrid or burnt notes.
Texture/behavior: a smooth, pourable roux that will thicken liquids and contribute mouthfeel without overwhelming other ingredients.

Because a roux can progress quickly from toasted to burnt, attentive, continuous stirring while it cooks helps produce an even peanut‑butter color.

A quick primer on gumbo types

Gumbo styles vary across Louisiana; three common approaches highlight different ways to build flavor and texture:

Roux‑based gumbo: relies on a cooked flour‑and‑fat roux for color, depth, and body.
Okra gumbo: uses fresh or frozen okra as a natural thickener and to add a characteristic gumbo texture.
Filé‑thickened gumbo: uses ground sassafras leaves (filé) as a finishing seasoning and mild thickener.

Combining a roux, okra, and filé brings depth, texture, and a finishing earthy note; a slow‑cooker finish provides a hands‑off way to bring those elements together once the pot is assembled.

Watch Dr. J Make Slow Cooker Chicken and Sausage Gumbo

Watch Dr. J make Slow Cooker Chicken and Sausage Gumbo and see how it comes together.

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