Just in time for Mardi Gras, this super simple Crock Pot Gumbo will have you dancing in the kitchen, and feeling like dinner is a celebration! 
Oh. My. Gawd. Are you as exhausted as I am after the holiday crush? Whew. And with all of the holiday cooking that I did (big Thanksgiving dinner, traveling for a huge meal at Christmas, and then a big New Year’s bash), I. Am. Beat. That’s why in these fresh days of the new year I am so thankful for my crock pot! Grab some great ingredients, toss them in, and let the slow cooker do all the work. Now that’s what I’M talkin’ about.
Given all of the food that I had in the house over those hectic days and weeks, inevitably there were items that I either forgot about in the freezer, or ran out of time to use for one event or another. This gumbo was the result of the latter. I had quite the spread of hor’derves for New Year’s Eve, and per usual, I over-bought. I have an illness, one that makes me over-plan the amount of food I need for a gathering. I never want to run out of food, so there is always extra stuff lying around once I’m done. I had PLANNED to make an elevated version of pigs in a blanket using andouille sausage. Yeah, that didn’t happen.
With that sausage still in the fridge the day after the big shindig, I had to think quick about how to use it. Luckily for me, I’d seen in one of my recent issues of Cooking Light a recipe for a Turkey & Andouille Sausage Gumbo. And also per usual, I tweaked it based on what I had available. Shocking, I realize. So I came up with my version, Crock Pot Gumbo.
After New Year’s, the weather finally began to get cold here in South Texas (which is right up my alley, as many of you know). I was craving something warm, comforting, and not too evil given the splurges of the holiday season. But I was also craving easy, which meant making some changes to the recipe I found based on what was in the freezer and pantry. And what was in my pantry was my crock pot! Yay!
This was so good on a cold afternoon, and was even better the next day for lunch. So easy, so flavorful, and SO in line with trying to detox from the insanity of the holiday season. I mean, look at this broth! Those vegetables! And yes, that poor, left out andouille sausage. You know you want it.
And given that Mardi Gras is just around the corner (!), this would be a fantastic recipe to have at the ready for celebrations large and small. I mean, just because we’ve finished one holiday food fest doesn’t mean we shouldn’t be ready for the next!
Break out your slow cooker and get this going now for a fantastic dinner (or lunch, or snack). Crock Pot Gumbo will be a favorite comfort dish for you and your family in the new year!
| Servings | Prep Time |
| 4 people | 20 minutes |
| Cook Time |
| 4 hours |
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Ah, gumbo. So many variations, so little time. I love that you can vary the spiciness level with a simple change in the type of sausage you use here. Also, given the variety in vegetables, I found that swapping out the okra (which my husband is not a fan of) with the fava beans kept the meaty texture expected in the vegetables while also ensuring that great pop of green. Regardless of the variations here, I assure you that this version will be a crowd pleaser!
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- 1 ring andouille sausage
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 3 medium carrots, chopped
- 2 cloves garlic, minced
- 1 can low-sodium diced tomatoes, juices included
- 1 32 oz. container low-sodium chicken broth
- 1 14 oz. bag frozen fava beans
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cups instant brown rice
- 1 tbsp. bacon fat (or 2 tbsp. extra virgin olive oil)
- Chop the vegetables into same-sized pieces to ensure even cooking. Slice sausage into 1/2 inch slices.
- Heat skillet (or in my case, crock pot insert) over medium high heat. Melt bacon fat (or heat olive oil, if using instead).
- Saute vegetables for 10 minutes, or until beginning to soften but not brown.
- Add garlic, salt & pepper. Stir into vegetables until garlic becomes fragrant.
- Add andouille sausage, tomatoes and frozen fava beans. Stir to incorporate into vegetables.
- Pour broth into pot. Stir to incorporate.
- Cook over high heat for 4 hours (or low heat for 8 hours).
- 15 minutes prior to finishing, stir in brown rice. Allow to cook until tender.
- Serve immediately with sour cream biscuits (see below) or crusty bread.
Yes, I keep a jar of bacon fat on hand. Yes, I used it in this recipe. Don't get all up in my grill about it--waste not, want not, right? The depth of flavor this little bit of fat gives to the vegetables (and the resulting gumbo) is subtle but delicious. But have no fear if you're not a bacon fat freak like me--another fat is perfectly acceptable. Butter or olive oil work just fine.
I used brown rice here (a nuttier, deeper flavor), but you can certainly use white rice if that's what you have on hand. Or if you don't want to put it right in the gumbo itself, feel free to make a separate pan of rice and serve the gumbo over it. I like the one-pot nature of it here, but whatever works better for you is A-OK.
Finally, any crusty bread works well to sop up the rich broth. I happened to have a few mini sour cream biscuits left from the holiday, and MAN are they good with this gumbo. The tang from the sour cream is a great counter point to the gumbo. Don't have any in your freezer yet? Well, get on it! You'll want these little gems around for this Crock Pot Gumbo as well as all other soups you may make this Winter season!
This looks delicious! My husband loves gumbo but I’m always a little too intimidated to try making it myself– but this recipes looks like I could pull off!
Exhausted!!!!!! Times a million. It’s amazing how my kids want dinner every.day. and I don’t want to cook again until February. 😉 Yay for crockpots!! This looks great.
I am relatively certain that if I were stuck on a desert island (that actually had electricity somehow), my crock pot would be my one “bring from home” item! LOL
My hubby was born in New Orleans, or NAWLINS, and loves him some gumbo! We always have a “fight” about whether or not to add the okra. I tell him when the slime is gone then he can:) I think I could even eat it in this yummy gumbo that I don’t have to stand and stir a roux for!!!
There is only one way I have found that I like okra, and that’s fried! Of course, then you can’t taste the slime, so that I likely why. Haha
I love gumbo anything! The fact this is a slow cooker recipe is an added bonus! Love it!
Looks wonderful! Time to get out the crock pot. 🙂
Great recipe! I love okra but I could try it with fava beans! 🙂 Mostly I just love gumbo!
Heck, put them both in there, Michelle! Why not? :o)
I love the idea of a slow cooker gumbo. I’m not from the South, but I’m a huge fan of gumbo – especially with your substitution for okra.