Slow-Cooker Chicken Gumbo
- Total Time
- 5½ hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:5 to 6 servings
- ½cup all-purpose flour
- ½cup vegetable oil
- 8garlic cloves, smashed and chopped
- 2celery stalks, finely chopped
- 1white onion, finely chopped
- 1green bell pepper, finely chopped
- 2tablespoons tomato paste
- 2teaspoons coarse kosher salt, plus more to taste
- 2fresh or dried bay leaves
- 2teaspoons sweet or hot paprika
- 1teaspoon smoked paprika
- 1teaspoon garlic powder
- ½teaspoon ground cayenne, plus more to taste
- ½teaspoon dried thyme
- Black pepper
- 3cups chicken stock or broth
- 1½to 1¾ pounds boneless, skinless chicken thighs
- 1-pound bag frozen sliced okra (optional)
- Cooked rice, for serving
- Sliced scallions and hot sauce, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
497 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 32 grams protein; 979 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In the insert of a 6- to 8-quart slow cooker, whisk the flour and oil together until evenly combined. (If your insert doesn’t fit in your microwave, or if it is not microwave-safe, use a large microwave-safe bowl. Never put metal in the microwave.) Microwave on full power for 3 minutes, then whisk well. Using oven mitts, rotate the insert or bowl if your microwave doesn’t rotate. Microwave in 15- to 30-second increments, whisking and rotating after each, until the roux is the color of milky coffee or peanut butter. (Total cooking times can vary from 4 to 15 minutes depending on the strength of your microwave, so keep a close eye on it.) See Tip for stovetop roux instructions.
- Step 2
Stir the garlic, celery, onion, bell pepper, tomato paste and salt into the roux until evenly combined. Microwave for 4 to 8 minutes, stirring occasionally, until softened. Using mitts, remove the insert and set it into the slow cooker base. (If using a separate container, scrape the mixture out into the slow cooker.) Stir in the bay leaves, paprikas, garlic powder, cayenne, thyme and several generous grinds of black pepper. Stir in the chicken stock and chicken thighs. Cook on low until the chicken is very tender, about 5 hours.
- Step 3
About 15 minutes before the gumbo is done, add the frozen okra, if using. Before eating, remove and discard the bay leaves and break the chicken apart into coarse pieces by pressing the chicken against the walls of the insert with a large spoon or spatula. Taste for seasoning and add more black pepper, salt and cayenne if you like.
- Step 4
Serve the gumbo in bowls topped with hot rice and scallions. Pass hot sauce at the table if you like.
Tip
- If you don’t have a microwave, you can make the roux and sautéed vegetables on the stovetop. In a Dutch oven or large skillet, warm the oil over medium-high heat. Sprinkle in the flour, reduce the heat to medium, and cook, whisking constantly, until the mixture is the color of milky coffee or peanut butter, 15 to 20 minutes. (Adjust the heat as necessary to avoid burning.) Then stir in the garlic, celery, onion, bell pepper, tomato paste and salt, and cook, stirring, until softened, about 8 minutes. Scrape the mixture into the slow cooker and proceed from there.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
risha
I have never taken the time to write a comment on any recipe before this one. I understand it might be good for time or convenience or whatever. But the thought of microwaving a roux and veggies makes me want to cry.
Dan
Forget about microwaving the roux and you can have spectacular results. I cooked the roux on top of the stove along with adding the veggies, spices and whisking in the stock all on top of the stove. Then dumped that in crockpot. I find most NY Times recipes too timidly spiced so I upped the paprika to one tbl (kept the smoked paprika at 1 tsp) and used 2 tsp garlic powder, 2 tsp thyme and 1 tsp cayenne. Added 1 lb sliced andouille sausage and used fresh okra at the end. Absolutely fantastic!
Alicia
From America’s Test Kitchen: put flour in Dutch oven and cook on med. heat, stirring constantly, for 5 minutes until a bit toasty brown. Add oil and whisk to combine. Cover with lid and bake at 350 for 45 minutes. Easy, safe, hands free.
JB
I'm Cajun, and I've been making microwave roux for years, as my mom adapted to doing in the 70s and taught me to do. You will definitely find lots of folks in Louisiana who swear by the old fashioned way on the stove. But you'll also find plenty of us who have embraced microwave roux, oven roux, and jarred roux. This is not a great recipe for microwave roux, though. You need to start checking and stirring after about 2-3 min and then continue microwaving in very short increments (15-30 sec).
Margaux Laskey, Senior Staff Editor, New York Times Cooking
Hi all! We've retested and adjusted the microwave roux method cooking times to allow for varying strengths of microwaves. I'm so sorry for any trouble, and thank you for leaving comments so we could make the recipe work for more of you. Happy Cooking!
Sherman Kaplan
never use a microwave to produce a roux. If you truly enjoy cooking you know the Journey is pleasurable as the Destination. A stovetop roux is even a relaxation technique as it can clear your mind for the twenty minutes or so it takes to reach a dark colored roux, without burning in the process. When done to your satisfaction add onions, celery, peppers (the holy trinity for gumbo), then your stock, seasonings, etc. I'm from Chicago , never been to NOLA. but I know my Gumbos.
Spenser
My family has an almost identical recipe from paintthekitchenred.com that makes use of an instant pot. Total time is 1:30 and serves 10. Do recommend adding shrimp and andouille sausage. Okra is a must.
labicicletta
Insta-pot conversion possible?
Ruth
I have been cooking gumbos for over 40 years and I love NYT Cooking but making a roux in a microwave just isn’t right. Doing it stovetop gives you so much more control plus it’s fun and can be quite calming. Just keep an eye on it and stir with a wooden spatula. And I agree that it’s best to add the veggies and sausage and cook that mixture for at least 10 minutes stovetop and then add your liquid and seasonings
Michele
I'd love to make this recipe but don't have a slow cooker. Anyone have a conversion for stove top or oven?
geopillow
@JB is right. Sure, stovetop roux can be meditative and comforting, but so can washing all your dishes by hand instead of using that newfangled electric dishwasher. After making roux for 40 years, I switched to microwaving it 15 years ago because it's not just faster, it gives you better control and is far less likely to burn. But wrestling a crockpot insert in & out of a microwave is asking for trouble. Get one of those 2-quart pyrex batter bowls with a handle and use that. Much safer.
Grace
Use food processor 3 min 3 min 2 min for roux
isabel
add a tablespoon of soy sauce to the roux with the veggies fir a deeper flavor
michele millar
I just made this tonight. 2 versions. One vegan an other as written with chicken. Good, comforting Sunday night dinner that was easy. My 16 year old son said “this is really good”. I used the pan roux method instead of the microwave. For vegan version the only 2 changes I made were vegan sausage instead of chicken and vegetable broth. And no okra added because I just don’t like it..Both very good. Definitely a keeper when I want something comforting, easy and flavorful for my family.
SAM
Made this tonight. Microwaved the roux etc as per directions. Absolutely fabulous. Added chorizo and linguica. Perfectly spiced. Will use for a dinner party.
jmak
Anyone else’s having a bit of a slimy film from The okra maybe?
Emma
I followed this recipe to a T except once all the ingredients were mixed together, I cooked it in the instant pot on high pressure for 20 minutes. Natural release for 10 minutes, then I opened the lid, added frozen sliced okra, returned lid, and waited 10 minutes for okra to warm through. I can’t speak for the authenticity of the recipe but it was very delicious, especially for a weekday meal (using a food processor to chop the vegetables made prep work very quick as well).
GambaGirlICT
Successfully used the saute function on my instant pot to make the roux and veg. Then used slow cook function to complete the dish.
Christian
Prepared roux in Instant Pot on saute, added veggies and sauted until softened, then added meat and broth and pressure cooked for 20 minutes with fast release. Pot did not like the volume and consistency of the gumbo, and gave me a burn warning, but the dish turned out pretty tasty (and not burnt). Added andouille sausage because of course you need andouille sausage.
OHcook
I made this mostly as written, using the stovetop method for the roux. It was easy and delicious! Since I was feeding 8 people, I increased the chicken to 2 lbs, the okra to 2.5 lbs and added a pound of shrimp. I was worried I might need to add chicken broth but I didn’t. It was thick but there was sufficient liquid. A crowd pleaser!
Sharon
I have been making the roux in the microwave for years. I stir after three minutes and in two minute intervals until it becomes the color of peanut butter. I have used butter and oil, but prefer the taste of butter when making etouffee and oil when making gumbo. I then add the vegetables and and cook according to whether I am making for etouffee or gumbo.
Dianne
I just made 2 batches of chicken andouille gumbo in preparation for Mardi Gras. Making the roux on top of the stove is challenging but so rewarding as you stir briskly to a chocolate colored roux, not a peanut butter colored roux. Your gumbo will have such a better flavor. The trick is high heat and sprinkling the flour as you stir. It only takes about 5-10 minutes. And if you’re brave enough to keep it on the heat until it’s close to burning, you get a lovely smoky flavor.
Maggie
Made the roux on the stovetop and it only took about 10 minutes. Could use more hot sauce, definitely more salt than the recipe requires. Thick and creamy, great flavor, okra rocks. Added 1 chopped carrot and it didn't change the recipe at all
Cindy
Made as directed, with updated roux instructions. Pyrex measuring cup’s handle got surprisingly hot, but no disasters. End result was more oily and less spicy than I expected. It also seemed like a lot of okra, compared to other ingredients. I’ll make some adjustments next time…starting with sausage!
Private notes are only visible to you.
Advertisement
