Prepare the Slow Cooker: Place your slow cooker on a stable surface, plug it in, and gather all fresh ingredients. Chop the vegetables and cut the sausage into rounds before adding them to the slow cooker, mixing well to ensure even distribution.

Add the Liquids and Seasonings: Stir in the tomato paste and diced tomatoes, then pour in the chicken bone broth. Sprinkle in the Cajun seasoning, cayenne, thyme, oregano, and pepper, ensuring everything is well coated and combined.

Set the Cooking Time: Secure the lid and choose your cooking setting. Cook on high for 3–4 hours or low for 7–8 hours. The gumbo is ready when the chicken is tender and easily shredded with a fork.

Add the Shrimp: About 20 minutes before serving, lift the lid and add the frozen shrimp evenly to the slow cooker. Cook until the shrimp are pink and opaque.

Adjust the Thickness: If the gumbo is thinner than desired, mix ½ teaspoon of xanthan gum to thicken it, stirring well and allowing it to cook for a few minutes.

Final Touches and Serve: Keep the gumbo on the warm setting until ready to serve. Ladle into bowls, perfect over cauliflower rice.