Slow-Cooked Creole Gumbo with Chicken and Andouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A deeply flavorful Cajun stew simmered with chicken, andouille sausage, and a rich roux-based broth spiced with Creole seasonings. This cajun-inspired slow cooker ready in about 145 minutes pairs all-purpose flour, vegetable oil, andouille sausage, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 lb chicken thighs, boneless skinless, cut into chunks
• 8 oz andouille sausage, sliced
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 14 oz can diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp file powder (optional)
• 4 cups cooked white rice
• 2 tbsp green onions, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a large heavy-bottomed pot over medium heat, whisk together 1/2 cup all-purpose flour and 1/2 cup vegetable oil continuously for 10-15 minutes until the roux is a dark chocolate brown color and smells nutty — be careful not to burn it.
2. Step 2: Add 1 large diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the roux and cook for 5 minutes, stirring frequently until the vegetables soften.
3. Step 3: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 lb chunked boneless skinless chicken thighs and 8 oz sliced andouille sausage. Sauté for 5 minutes until the meat is lightly browned.
5. Step 5: Pour in 4 cups chicken broth and 14 oz canned diced tomatoes. Stir in 2 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring to a boil, then reduce heat to low and simmer, uncovered, for 1.5 to 2 hours, stirring occasionally, until the gumbo thickens and flavors meld.
7. Step 7: If using, stir in 1 tsp filé powder in the last 5 minutes of cooking for additional thickening and flavor.
8. Step 8: Serve the gumbo ladled over 1 cup cooked white rice per serving, garnished with 2 tbsp sliced green onions and 2 tbsp chopped fresh parsley.