Slow Cooker Gumbo

Makes 10 servings; 1 cup gumbo, ½ cup brown rice each serving

You are here


  • 2 pounds chicken thighs, boneless, skinless 
  • 13 ounces smoked turkey sausage link
  • 10 – 12 ounces frozen mixed vegetables (bell pepper, onion, and celery mix)
  • 10 – 12 ounces frozen cut okra
  • 1 Tablespoon minced garlic
  • 1 Tablespoon HappyHealthy Seasoning-Cajun
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon pepper 
  • 2 14.5 ounce cans diced tomatoes
  • 1 14.5 ounce can reduced sodium chicken broth
  • 5 cups cooked brown rice



  1. Wash your hands well with soap and warm water for at least 20 seconds. 
  2. Trim fat and cut chicken thighs into 1 inch cubes. Add to slow cooker, 4 quarts or larger.
  3. Wash your hands well with soap and warm water for at least 20 seconds.
  4. Cut sausage link into slices about ½–inch thick. Add to slow cooker.
  5. Add frozen vegetable mix and cut okra to slow cooker and season with garlic, HappyHealthy Cajun Seasoning, cayenne pepper, (optional) and pepper. Top slow cooker ingredients with diced tomatoes and chicken broth, stir ingredients to combine, cover and cook on low for 6 hours. 
  6. Follow package directions to cook rice. Serve gumbo over brown rice. 
  7. Refrigerate leftovers within 2 hours.


This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.