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Crockpot All-Meat Gumbo

I am a Southerner that has recently moved to the Midwest. As much as I am enjoying the Midwest, the biggest thing I was missing was certain types of food! If you are from the south or have visited, you have probably had some variety of gumbo (and if you haven’t, you are missing out my friend!).


Depending on where you go, the gumbo is different; the closer you get to the coast the more variety of seafood that you will have in your gumbo. I love seafood gumbo, but being in a landlocked state made me get a little more creative with my gumbo recipe. So I made an “all-meat” gumbo recipe that includes chicken, sausage, and shrimp. Shrimp freezes well and travels wells sooo….Viola! Perfect candidate to get my seafood fix.


My favorite way to make gumbo is actually in a crockpot for obvious reasons such as shear convenience, but also because it simmers all day and really boosts the flavor of the dish. We usually serve gumbo over white rice, but every now and then I will get a wild hair, and make cornbread to serve with it instead.


I hope you enjoy it as much as we do!

Crockpot All-Meat Gumbo


  • 3 boneless, skinless chicken breasts cut into chunks
  • 2 lbs medium, precooked frozen shrimp shelled and deveined
  • 1- 12 oz package smoked sausage
  • 1- 10 oz frozen okra
  • 1-2 stalked celery chopped
  • 2 green bell pepper seeded and chopped
  • 1 tbsp thyme
  • 2 tbsp oregano
  • 2 bay leaves
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 2 cups chicken broth
  • 2 cups tomato juice
  • salt and pepper to taste


  • 2 cups cooked rice


For Meal Prep

  1. Label Ziploc Bag(s) and insert into the Jokari Baggy Rack Storage Bag Holder.

  2. Cut your chicken breasts into 1-2 inch pieces. Slice your smoked sausage. Add chicken, sausage, and shrimp to your ziploc bag.

  3. Chop your celery and and green pepper. Put into ziploc bag. 

  4. Put the remainder of the ingredients in your ziploc bag. Seal tightly and freeze!

For Cooking

  1. Put all of your ingredients in your crockpot. (Don't forget your crockpot liner if you use them!)

  2. Cook on low for 8-10 hours.

  3. Remove your bay leaves. Stir well.

  4. Optional: serve over rice.



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