Can I make the roux ahead of time?

Yes, absolutely. You can prepare the roux on the stovetop several hours in advance and store it in a container at room temperature, or even refrigerate it. Simply reheat it gently before adding to the slow cooker, or add it cold and stir well. This makes meal preparation more flexible

What if I don't have Creole seasoning?

You can make a simple substitute by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper. Start with smaller quantities and taste as you go, as homemade blends can vary in heat level. Alternatively, check the spice aisle of supermarkets for ready-made Creole or Cajun seasoning blends

Can I prepare this gumbo without seafood for a lighter version?

Definitely. This recipe is very adaptable. You can make a delicious chicken and sausage gumbo by simply omitting the shrimp and crab claws and extending the cooking time slightly on Low (8 hours total). The Andouille sausage provides plenty of flavour and richness even without seafood

How long will leftover gumbo keep, and can it be frozen?

Gumbo keeps well in the refrigerator for up to 3 days in an airtight container. It also freezes beautifully for up to 3 months. Freeze it in portion-sized containers or freezer bags for convenience. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, stirring occasionally. The flavours actually improve after a day or two as they meld together

Seafood Gumbo Recipe | #SoulFoodSunday | Crock Pot Recipe

by Smokin' & Grillin with AB

Seafood

Published 12 May 2026Original video

This Seafood Gumbo is an authentic soul food classic that's been expertly adapted for slow cooker convenience. Featuring boneless chicken thighs, spicy Andouille sausage, jumbo shrimp, and crab claws in a deeply flavoured Creole broth, this dish delivers restaurant-quality results with minimal fuss. The secret starts with a traditional roux, which creates the rich, velvety base that makes gumbo so irresistible. Fresh vegetables, fragrant thyme, and a generous blend of Creole seasoning round out the flavour profile beautifully. Whether you're cooking for a crowd or meal-prepping for the week, this adaptable recipe produces tender seafood and succulent meat that's perfect for beginners and seasoned cooks alike

Video thumbnail: Seafood Gumbo Recipe | #SoulFoodSunday | Crock Pot Recipe

Watch: Seafood Gumbo Recipe | #SoulFoodSunday | Crock Pot Recipe

Original recipe video — click to play

Original video by Smokin' & Grillin with AB43k likes on YouTube

30 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 30 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

Roux Base

120 ml Vegetable oil
For making the roux on the stovetop
120 g Plain flour
For making the roux on the stovetop

Main Ingredients

680 g Boneless, skinless chicken thighs, cut into bite-sized pieces
Brown in a frying pan before adding to slow cooker for enhanced flavour
450 g Andouille sausage, sliced into rounds
Brown in a frying pan before adding to slow cooker
900 g Jumbo shrimp, deveined and peeled
Add in the final 45 minutes of cooking
Add late to prevent overcooking
680 g Crab claws or crab legs
Add in the final 45 minutes of cooking
Can substitute with lobster or other shellfish

Vegetables

1 medium, diced Onion, finely diced
1 large, diced Green bell pepper, finely diced
240 g Celery, finely diced
450 g Frozen okra
One bag

Aromatics & Seasonings

5 cloves Garlic cloves
, minced
6 sprigs Fresh thyme
Add in the final 30 minutes of cooking
Using the average of 5-7 sprigs; adds fresh flavour when added near end
2 leaves Bay leaves
30 g Creole seasoning
Adjust to taste preference

Liquid

475 ml Chicken broth
Reduced slightly from 2 cups for slow cooker

Tomatoes

800 g Fire-roasted tinned tomatoes
Two 400g tins

To Serve

White rice, cooked
Prepare separately and serve gumbo over rice
For serving

Method

1
Make the roux: Heat the vegetable oil in a heavy-bottomed frying pan over medium heat. Gradually whisk in the flour, stirring constantly to combine. Continue cooking and stirring for 8-10 minutes until the roux turns a deep chocolate brown colour, being careful not to burn it. This is the flavour foundation of your gumbo.
~10 mins
Tip: This traditional step cannot be skipped; it creates the characteristic gumbo flavour and body
2
In a separate frying pan, brown the chicken thigh pieces over medium-high heat for 4-5 minutes until golden on all sides. Transfer to a plate. In the same pan, brown the sliced Andouille sausage for 3-4 minutes until lightly browned. Set aside with the chicken.
~8 mins
Tip: Browning adds depth of flavour; do not skip this step
3
Transfer the browned roux to your slow cooker. Add the browned chicken and sausage, diced onion, diced green bell pepper, diced celery, minced garlic, bay leaves, and Creole seasoning. Pour in the chicken broth and add both tins of fire-roasted tomatoes with their juice. Stir well to combine.
~5 mins
Tip: Mix ingredients thoroughly to ensure even seasoning distribution
4
Add the frozen okra to the slow cooker and stir. Cover and cook on Low for 6.5 hours or on High for 3.5 hours.
~6 hrs 30 mins
Tip: At this point, the gumbo will be rich and flavourful with tender meat
5
About 45 minutes before serving, add the peeled and deveined jumbo shrimp and crab claws to the slow cooker. Stir gently to incorporate. Cover and continue cooking.
~45 mins
Tip: Adding seafood late prevents it from becoming tough or overcooked
6
With about 30 minutes of cooking remaining, add the fresh thyme sprigs and stir. Taste the gumbo and adjust the Creole seasoning as needed for flavour preference.
~30 mins
Tip: Fresh thyme added near the end preserves its delicate flavour
7
Remove the bay leaves and thyme sprigs before serving (or leave them in if preferred). Ladle the hot gumbo into bowls and serve over fluffy white rice. Ensure each bowl contains a generous portion of seafood and meat.
~5 mins
Tip: The combination of gumbo and rice is essential to the dish

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. You can prepare the roux on the stovetop several hours in advance and store it in a container at room temperature, or even refrigerate it. Simply reheat it gently before adding to the slow cooker, or add it cold and stir well. This makes meal preparation more flexible

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