ADVERTISEMENT
Add all ingredients to the slow cooker.
Stir well to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Adjust seasoning if needed before serving.
Serve hot, optionally over cooked rice for a heartier meal.
Serving and storage tips:
Serve in deep bowls with fresh bread or over rice.
Store leftovers in the refrigerator for up to 3 days.
Freeze in airtight containers for up to 2 months.
Variations:
Add cooked sausage or shrimp for extra protein.
Use fire-roasted tomatoes for a smoky depth.
Add hot sauce or red pepper flakes for more heat.
FAQ:
Can I make this soup vegetarian?
Yes, use vegetable broth and substitute chicken with beans or tofu.
Do I have to use okra?
Okra gives gumbo its signature texture, but you can replace it with zucchini if preferred.
Can I use raw chicken?
Yes, but cook for 8 hours on low and shred the chicken before serving.
ADVERTISEMENT
