Easy Crockpot Gumbo (Red Creole Style) – The Schmidty Wife: Easy Crockpot Red Creole Gumbo Recipe

My First Gumbo

My first gumbo was a funny mess. I was so nervous. I stirred that pot like it might run away.

I forgot the shrimp until the very end. I still laugh at that. But you know what? It was still delicious. This recipe is much easier than my first try.

Why This Dish Matters

Gumbo is like a warm hug in a bowl. It brings people together. Everyone gathers around the table for it.

This matters because cooking for others is an act of love. Sharing a meal makes memories. What’s your favorite meal to share with your family?

Let’s Talk Flavor

The magic starts with the “holy trinity.” That’s just onion, celery, and bell pepper. Sautéing them makes your kitchen smell amazing.

Then the andouille sausage and Cajun seasoning do their dance. They add a little smoky spice. The shrimp comes last so it stays tender and sweet.

A Little Secret: The Roux

You can skip the roux for an easy soup. But if you want real gumbo, try it. A roux is just butter and flour cooked together.

You whisk until it turns a cozy brown. This thickens the gumbo and gives it a nutty taste. Fun fact: In Louisiana, some cooks spend an hour stirring their roux to get it just right!

Making It Your Own

This is your kitchen. You are the boss. Use more veggies if you like. Try a different sausage.

This matters because recipes are just friendly guides. Your taste is what counts. Do you like your food spicy, or more mild? Tell me how you’d change it up.

The Easy Crockpot Magic

The best part is the crockpot. You just add everything and walk away. Well, almost everything. Remember the shrimp!

After a few hours, your whole house will smell like dinner is ready. It makes a big pot, perfect for leftovers. Does your family fight over who gets the last bowl?

Ingredients:

Ingredient	Amount	Notes
Red bell pepper	1	Diced
Onion	1	Diced
Celery stalks	3	Diced
Diced tomatoes	28 ounce can
Chicken thighs	1 ½ pounds	Boneless, skinless
Andouille sausage	1 package	Sliced (approx. 12-16 oz)
Raw shrimp	1 pound
Cajun seasoning	1 tablespoon
Kosher salt	1 teaspoon
Dried thyme	½ teaspoon
Chicken broth	2 cups
Minced garlic	1 teaspoon
Cooked rice	2 cups	For serving
Optional Roux Ingredients:
Butter	4 tablespoons
Flour	1/4 cup + 2 tablespoons

My Easy Crockpot Gumbo, A Big Hug in a Bowl

Hello, my dear. Come sit a spell. Let’s talk about gumbo. It sounds fancy, doesn’t it? But really, it’s just a cozy, simmering pot of goodness. My family calls it a “big hug in a bowl.” I love making it in my slow cooker. The whole house smells amazing by dinnertime. It reminds me of noisy, happy Sunday dinners. Everyone gathered around, waiting for a taste.

This is my easy Red Creole style. It’s a bit tomato-y and so full of flavor. We’ll use chicken, spicy sausage, and sweet shrimp. Don’t let the long cook time fool you. Your hands-on work is very short. You just chop a few things and let the crockpot do the rest. I still laugh at how my grandson thought “roux” was a magical spell. It’s just butter and flour, cooked until it’s toasty brown. It makes the gumbo nice and thick.

Here is how we make our hug in a bowl. Get your crockpot ready.

• Step 1: First, let’s make the roux if you’re using it. Melt the butter in a pan. Whisk in the flour until it’s smooth. Keep whisking until it turns a lovely peanut butter color. This takes about 4 minutes. (Hard-learned tip: Don’t walk away! A roux can burn in a blink.) Pour it into your crockpot. It will smell wonderfully nutty.
• Step 2: Now, the easy part! Add almost everything else to the pot. That’s your diced pepper, onion, and celery. Add the canned tomatoes, chicken thighs, sliced sausage, and all the seasonings. Pour in the chicken broth and garlic. Give it all a good, gentle stir. The colors are so pretty together. Doesn’t that look cheerful already?
• Step 3: Put the lid on. Cook on LOW for 6-7 hours or HIGH for 3-4. I prefer low and slow. It makes the chicken so tender it falls apart. This is when the magic happens. The smells will drift through your house. It always makes my stomach rumble. What’s your favorite smell from the kitchen? Share below!
• Step 4: Almost done! In the last 15 minutes, stir in the raw shrimp. I leave the shells on for extra flavor. You’ll see them turn pink and curl up. Then, use two forks to shred the chicken right in the pot. It’s ready! Serve it hot over a fluffy bed of white rice. Ladle that rich, red broth right over the top.

Cook Time: 6-7 hours on LOW
Total Time: About 7 hours 15 minutes
Yield: 6 hearty servings
Category: Dinner, Soup

Three Fun Twists on Your Gumbo

Recipes are just a starting point, sweetie. Make it your own! Here are three simple ideas. They each give the gumbo a different personality. My neighbor Sue loves the smoky version. It reminds her of campfires.

• The “Garden Bounty” Twist: Skip the meat. Use big chunks of zucchini, okra, and butter beans instead. It’s so fresh and filling.
• The “Extra Smoky” Twist: Add a teaspoon of smoked paprika with the other spices. It’s like a cozy, smoky blanket for your taste buds.
• The “Winter Warm-Up” Twist: Swap the shrimp for another pound of chicken. Add a drained can of corn. It’s extra hearty for a cold night.

Which one would you try first? Comment below!

Serving It Up Just Right

Now, let’s set the table. A big bowl of gumbo is the star. But it loves a few friends. I always put out a plate of warm, buttered cornbread. It’s perfect for soaking up the broth. A simple green salad with a lemon vinaigrette is nice, too. It adds a crisp, fresh bite. For garnish, a sprinkle of chopped green onion adds a pop of color.

What to drink? For the grown-ups, a cold beer or a glass of iced tea with a lemon wedge is classic. For everyone, I love fizzy ginger ale. It’s sweet and helps with the little bit of spice. Which would you choose tonight?

Keeping Your Gumbo Cozy for Later

Let’s talk about storing this lovely gumbo. First, let it cool completely. I put the pot in the sink with cold water around it. This speeds things up. Then, pop it in the fridge for up to four days. The flavors get even better the next day. It’s like a little gift to your future self.

You can freeze it for three months too. Just leave out the shrimp and rice. Add those fresh when you reheat. Thaw it overnight in the fridge. Reheat it gently on the stove until bubbly. I once reheated it too fast and the shrimp got tough. Slow and steady wins the race.

Batch cooking this is a lifesaver. Double the recipe and freeze half. You’ll have a fantastic meal ready on a busy night. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Gumbo Hiccups

Is your gumbo too thin? Don’t worry. Mix a tablespoon of cornstarch with cold water. Stir this slurry into the hot gumbo. It will thicken up nicely in minutes. I remember when my first gumbo was like soup. This trick saved dinner.

Is it not flavorful enough? Taste it at the end. You can always add a pinch more Cajun seasoning. Remember, salt brings out other flavors. Getting the seasoning right matters. It turns good ingredients into a great meal. It builds your cooking confidence.

Worried about overcooked shrimp? Add them right at the end. They only need 15 minutes on low. They cook fast. This matters because perfect shrimp are tender and sweet. No one likes rubbery shrimp! Which of these problems have you run into before?

Your Gumbo Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Skip the optional roux. The gumbo will still be delicious and thick from the veggies.

Q: Can I make it ahead?
A: Absolutely. Prep everything the night before. In the morning, just dump it all in the crockpot.

Q: What if I don’t have andouille sausage?
A: Any smoked sausage will work. Kielbasa is a fine substitute. *Fun fact: The sausage adds a smoky flavor that is key to Creole cooking.*

Q: Can I double the recipe?
A: You can, but make sure your crockpot isn’t more than two-thirds full.

Q: Is the roux necessary?
A: No, it’s optional. It adds a rich, nutty flavor. But the gumbo is wonderful without it too. Which tip will you try first?

From My Kitchen to Yours

I hope this gumbo brings warmth to your table. It’s a recipe made for sharing and for easy evenings. I love hearing your stories. Did your family go back for seconds? Did you try a fun new swap?

Your kitchen adventures make me smile. Please share them with me. Have you tried this recipe? Tag us on Pinterest! I would love to see your beautiful bowls of gumbo. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.