Slow-Cooker Chicken Gumbo

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I made this from a pot luck at work. It was terrible. No flavor whatsoever. I took 1 bite a pitched the whole thing. I'm sorry I didn't read the reviews prior to making it.

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Simple and convenient recipe, you can add or omit what you like. What was left over I dumped the rice in the bowl with the gumbo and I think it was even better.

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I have had some disasters in the slow cooker (Robin's parmesan pork loin for example, but this was fabulous. The smoked andouille made all the difference. And I don't usually like okra since it's usually slimy, but had a good texture in this. Highly recommended!

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I liked it and I have served this to my friends, but if I called it "gumbo" they would have laughed me out of my own house. I told them it was chicken stew. Added extra heat to it for my taste (red container "Slap Ya Mama". Everyone's gumbo recipe is different, but if you come to Louisiana, don't expect any gumbo to taste like this!
Hurley in Natchitoches LA

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This was not what was expected and not in a good way. This dinner was a failure. "A sad imitation of a good meal."

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This is not truly "gumbo," (as a native of the deep South I know my gumbo, but it is still a really good and tasty slow cooker stew, that is "gumbo-like." I made a few changes due to local availability of ingredients, and to reduce waste. I used regular V-8 instead of low sodium tomato juice and omitted the !/2 tsp salt. I used 1 can of chicken broth (just short of 2 cups. A package of kielbasi was substituted for andouille. And I put 16 oz of sliced frozen okra in, rather than 10 oz. I still needed a little zing, and splashed on a little hot sauce after spooning it over rice on my plate. I'm often disappointed with slow cooker recipes, but this one is a keeper.

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I have been looking for a good Gumbo recipe for a long time. I made a few minor tweaks though to make it more like Gumbo Soup. I added a little more liquid ingredients and a small can of Tomato Sauce. Comes out awesome every time and I think I may try it with fresh shrimp next time!! Thank you Robin! :

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This is a great recipe for the slow-cooker. The entire family loves it.

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After reading the reviews, I decided to make some changes. Thanks, reviewers! I always check the reviews before I cook. Robin meant this to be a quicker, easier, healthier version of the real thing, so accept it as that, but if you want something closer to the authentic, try some of our fellow reviewers' suggestions. I decided to add fresh minced garlic. I sauteed my veggies before adding to pot. I added some Emeril's essence, 14 oz can of stewed tomatoes (drained, used 8 oz reduced salt tomato sauce instead of 2 c. tomato juice, and cut broth to 1 cup. I omitted the oregano, garlic powder, and mustard. I also made a chocolate brown roux, just a little, with oil and flour. I really wanted that nutty taste. And I just could not resist adding some raw peeled shrimp toward the end of cooking. Yes, sorry, Robin, but I needed a little more Louisiana than this recipe provided. It was not as rich and flavorful as the gumbo from Cook's Illustrated Best Soups and Stews, but we enjoyed it very much.

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This gumbo is excellent. I used a low-fat sausage though.