Slow Cooker Sausage and Shrimp Gumbo
Preparing an authentic gumbo recipe is a labor of love, but this Slow Cooker Sausage and Shrimp Gumbo adaptation brings the flavors and comforts of this regional favorite into your kitchen with only a few minutes of prep. This Cajun-inspired, one-pot dish has a smoky, spicy flavor that the whole family can enjoy.
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What is gumbo?
Gumbo is a thick, classic Louisiana stew that blends cuisines, cultures, and flavors. It typically includes a roux or deeply flavored base, combined with seafood, chicken, or sausage, and the “Holy Trinity” – bell peppers, celery, and onions.
Gumbo also traditionally includes okra slices and is often served over fluffy rice. (For my slow-cooker version here, I’ve made a few modifications for preference and simplicity.)
Whether you are a Louisiana local or otherwise gumbo enthusiast, “authentic” gumbo is a hot topic of discussion! I don’t get many opportunities to try authentic gumbo, so I acknowledge this is definitely a more user-friendly adaptation of “the real thing.”
I find it helpful to add this disclaimer anytime I post a recipe that can be considered a regional favorite!
Gumbo vs. Jambalaya
Gumbo is a thick soup or stew, and jambalaya is a hearty rice dish. Both dishes use similar spices and ingredients, including a mix of seafood, chicken, and sausage.
What’s To Love About This Recipe
- I don’t try to make this “authentic” gumbo; instead, I love the chance to bring those bold, comforting flavors to our menu in a way that actually fits into a normal day. You’ll be amazed at how effortlessly this comes together!
- This is one of those meals that feels a little different and a little more interesting than our usual rotation, which is exactly why I like making it. Plus, it’s super simple to customize just the way YOUR family likes it – whether it’s adding okra or adjusting the spice level.
- Skipping the traditional roux makes this slow cooker preparation much easier, but it also changes the texture. It’s a little lighter and more broth-based, which I actually prefer in a slow-cooker version.
- This veggie, shrimp, and sausage-packed soup is a fantastic seafood recipe not only for the slow cooker, but also for those of you who are landlocked like me. Without access to fresh seafood, frozen shrimp is usually readily available, and it cooks to tender perfection in a short time.
- I test a lot of recipes, so if my family and I keep coming back to this one in our routine, you know it’s a keeper!
Ingredients Needed
- Carrots – Regular carrots add a natural sweetness to the gumbo. You can peel them if preferred, or simply wash thoroughly and dice with the peel for a more rustic flavor.
- Celery – Celery is an essential in the “Holy Trinity” of Cajun cooking, adding depth to the base, especially when sautéed.
- Bell pepper – Multicolored bell peppers add texture, flavor, and visual interest to the dish. Choose any combination of colored peppers to add to the mix.
- Onions – Diced and sautéed onions add aromatic depth and flavor to the stew base.
- Garlic cloves – Garlic adds savory flavor that deepens as the gumbo cooks.
- Butter – Use butter to sauté the veggies, developing richer flavor before adding them to the slow cooker.
- Spicy andouille sausage – Andouille sausage adds depth and spice to this recipe, so choosing a high-quality one really matters. Adding sausage is where you will get the most spice, and it also makes the dish even heartier and more filling.
- Vegetable broth – Broth creates the base for everything to simmer in the slow cooker.
- Cajun seasoning blend – Cajun seasoning highlights the smokiness of paprika and the heat of a bit of cayenne pepper. Choose a premade blend or use my 7-ingredient Homemade Cajun Seasoning.
- Salt – Balance all the flavors with a bit of salt, and adjust to taste when ready to serve.
- Cream – In this slow cooker adaptation, I’ve chosen to add cream to thicken the gumbo for ease and flavor. Cream isn’t traditional, but it does help bring everything together and gives it a slightly richer finish.
- Frozen shrimp, thawed – Frozen shrimp works well for this recipe, especially if you don’t have easy access to fresh seafood. I use it all the time for recipes like this and simply thaw according to the package directions.
- Cooked rice or farro (optional) – Either option makes a delicious serving addition to the gumbo. Both will soak up the rich broth and help absorb the spicy flavors!
How To Make Slow Cooker Gumbo
- Finely dice the carrots, celery, bell pepper, onion, and garlic (or use a chopper).
- Melt the butter in a skillet or multicooker over medium-high heat, then add veggies and sauté until softened, for about 3-5 minutes.
- Chop the sausage and add it to the slow cooker along with broth and cooked veggies (the amount of broth to add depends on how thick or hearty you want the soup).
- Add Cajun seasoning and salt, then cover and cook on high for 2-3 hours or low for 4-6 hours.
- Add the thawed shrimp and cream, then return the slow cooker to high heat until the shrimp are cooked through, about 10 minutes or so.
- Serve gumbo over cooked rice or as desired.
Pro Tips
- In this slow cooker version, it is not necessary to use the traditional roux, but keep in mind that the texture will be a little lighter and more broth-based.
- A high-quality andouille sausage can significantly affect the flavor and heat level, so select accordingly.
- I’ve found sautéing the vegetables first makes a big difference. When I skipped that step, the flavor felt flatter.
- Seafood typically cooks faster than other meats, so I recommend adding the shrimp near the end for only about 10 minutes. You do need to keep an eye on the shrimp because if it cooks too long, it gets rubbery fast.
- You can remove the tails before adding the shrimp to the slow cooker to make serving easier.
- A handy mini-chopper will cut down your prep time and make the veggies a consistent texture.
- If you wish to thicken the gumbo, you can absolutely prepare a roux first, or add okra, which will naturally thicken the texture. You can also add a cornstarch slurry (equal parts cornstarch and water) in small amounts until you reach the desired thickness.
- Don’t leave the gumbo on warm in the slow cooker for too long or the shrimp may get overcooked.
Recipe Substitutions and Variations
- Sausage and shrimp provide a nice balance of protein, flavor, and spice, but you could also swap in or add boneless, skinless chicken thighs. Simply chop them into bite-sized pieces before adding to the slow cooker, or add them whole and shred before serving.
- A smoky turkey or chicken sausage is another great alternative to andouille sausage if you want to adjust the flavor and spice level.
- If you like a real kick of heat in your gumbo, add a dash of cayenne pepper, a splash of hot sauce, or diced jalapeño pepper to the slow cooker. You can also add crushed red pepper flakes or increase the amount of Cajun seasoning.
- For a milder, more kid-friendly version, choose a less-spicy sausage and adjust the seasoning as needed.
- Similarly to okra, there are lots of opinions on adding tomatoes to gumbo. However, if you love them, feel free to add a can of diced tomatoes, drained and rinsed. Fire-roasted tomatoes are another option for a real smoky-spicy bite!
- Bulk up the stew with frozen sliced okra or any other veggies (fresh or frozen) you like. If including a more watery veggie, add it to the slow cooker during the last half-hour of cooking.
How To Serve Slow Cooker Gumbo
Savory gumbo is delicious served with rice, cornbread, crusty bread for dipping, or fried bites such as hush puppies or fried okra.
I usually serve it over rice (learn How To Make The Perfect Slow Cooker Rice here!), but I don’t mix it into the slow cooker. Keeping it separate makes it easier for everyone to portion how they want and prevents it from getting mushy when stored as leftovers later.
For contrast, add a fresh, crunchy salad, slaw, or Slow Cooker Collard Greens.
Topping and Garnishes
Top off your bowl of sausage and shrimp gumbo with a few ideas here:
- Sliced green onions
- Freshly chopped parsley
- A dash of hot sauce
- A sprinkle of filé powder (or gumbo filé) for flavor and thickening
- A squeeze of fresh lemon juice
- Crushed crackers
Storing and Reheating
How To Best Store Leftovers
You’ll be glad to enjoy leftovers from this recipe since the flavor gets even better after it sits. They are just as good, if not better, the next day!
Fridge
Store leftover gumbo in a sealed container in the fridge for up to 3 days, and store cooked rice or farro separately.
Freezer
Freeze single-serve portions in airtight bags or containers for up to 3 months, and freeze cooked rice or farro separately.
How To Best Reheat Leftovers
Reheat leftover gumbo in a saucepan over medium heat or in the microwave in short intervals. Add a splash of broth if needed to loosen the stew.
Frequently Asked Questions
What’s the difference between Cajun and Creole gumbo?
Cajun or Creole gumbo is determined by the specific ingredients used. Cajun gumbo typically includes dark poultry meat and does not include tomatoes, while Creole gumbo is known for seafood, tomatoes, and okra. This adaptation could be considered a blend of both styles!
How long does it take to cook gumbo in the slow cooker?
This gumbo recipe is fairly flexible because you can cook it on high for 2-3 hours or low for 4-6 hours, provided the andouille sausage is precooked, and the shrimp is added at the end. If you make other protein swaps, adjust the cooking time accordingly.
Do I have to use okra in slow cooker gumbo?
Traditional gumbo recipes will include okra as a staple ingredient. However, this adaptation focuses on integrating traditional flavors in a simpler format, so adding it or omitting it is certainly optional. The dish will result in delicious, bold Southern flavors either way!
Slow Cooker Sausage and Shrimp Gumbo
Equipment
- Skillet
- slow cooker or multicooker
Ingredients
- 6-8 ounces carrots
- 6-8 ounces celery
- 6-8 ounces bell pepper
- 6-8 ounces onions
- 2-3 garlic cloves
- 2 tablespoons butter
- 12 oz spicy andouille sausage
- 4 cups vegetable broth
- 2 teaspoons Cajun seasoning blend
- 1/4 teaspoon salt
- 1/4 cup cream
- 12 oz frozen shrimp thawed
- Optional: cooked rice or farro for serving
Instructions
- Finely dice carrots, celery, bell pepper, onion, and garlic (or use a chopper)
- Melt butter in a skillet or multicooker over medium-high heat, then add veggies and sauté until softened, about 3-5 minutes
- Chop sausage and add to the slow cooker along with broth and cooked veggies (the amount of broth to add depends on how thick or hearty you want the soup)
- Add Cajun seasoning and salt, then cover and cook on high for 2-3 hours or low for 4-6 hours
- Add thawed shrimp and cream, then return slow cooker to high heat until shrimp are cooked through, about 10 minutes or so
- Serve gumbo over cooked rice or as desired
Notes
- The flavor of this recipe actually gets better after it sits; leftovers are just as good, if not better, the next day.
- Store leftover gumbo in a sealed container in the fridge for up to 3 days, with any cooked rice or farro stored separately.
- Freeze single-serve portions in airtight bags or containers for up to 3 months.
- Reheat in a saucepan over medium heat or in the microwave in short intervals, adding a splash of broth if needed to loosen things back up.
- This slow-cooker version skips the traditional roux for simplicity, resulting in a lighter, more broth-based texture.
- Add the shrimp near the end and cook for about 10 minutes. It can turn rubbery quickly if overcooked, so keep a close eye on it.
- Removing the shrimp tails before adding them to the slow cooker makes serving much easier.
- To thicken the gumbo, try a roux, okra, or a cornstarch slurry (equal parts cornstarch and water), added a little at a time until you reach your desired consistency.
- Avoid leaving the gumbo on “warm” in the slow cooker too long, or the shrimp will overcook.
delicious and sooo easy. added some crushed red pepper flakes to give more heat. love it. thanks
Christy, thank you so much for your amazing feedback. Glad to hear you loved this recipe.
This is the Best thing I have ever cooked in my Crock Pot! Love, love, love it. I got Roasted Garlic Andouille Sausage instead of the spicy cause it was very good deal. I did by a Chopper. So excited about it. It’s fantastic. A manual Mueller from Amazon. I didn’t have the Spicy Italian seasoning on hand lime I thought I did. Not big on the heat anyway so googled a mild spicy substitute, got a recipe, had all the spices for it, and it was delicious. Used Half and Half cream. Used Better Than Bouillion Vegetable Base. Sorry for the lengthy reply. Thank you so much! It’s definitely a keeper. Will use the sauce recipe for other soups.
This is a great recipe. I used chicken broth instead of vegetable broth. I included salt and fresh ground pepper. To thicken the liquid I mixed cornstarch and some of the chicken stock from the crockpot. This created a slurry. The heavy and slurry was a game changer. Well seasoned and rich in taste.
Thank you for this recipe!!! I added in chokos they really soak up all the flavor, I was looking for something different for the family and it was a big hit ,even my very picky youngest loved it
Thanks for sharing this they are already asking when I’ll do it again 🙂
The word GUMBO is derived from the word for Okra, so technically, if it does not have Okra, it can’t strictly speaking be a GUMBO. I know opinions and preferences vary, and there are a lot of great stews and soup recipes out there, but they aren’t GUMBO! If you can find a copy anywhere I heartily recommend THE LITTLE GUMBO BOOK, which has not only a lot of recipes, but a history chapter and one dedicated solely to Roux!
Enjoy
That’s something I didn’t know! Thanks! Super interesting and I’ll see if I can find that book anywhere.
This was a wonderful dinner! My husband asked when I’m making it again. When I do make it again, I’ll add more vegetables, or maybe some okra. I would have liked a thicker gumbo; this was more like a soup, even with the addition of rice. I’ll add a chicken breast or thigh to give it some interest. I added a bit more cream than was called for, just because I didn’t have a lot of use for the rest of the container. I needed a bit more butter to saute the veggies. Since I didn’t have a cajun spice in my rack, I looked up and made my own recipe. The flavor was wonderful!
The cream is an interesting touch. But there’s absolutely NO WAY you can call this “Gumbo” without okra.
Sorry.
Thanks for sharing your perspective Morely! I’m sure you make an authentic gumbo that is delicious!
How do you make a Roux?
With flour and butter and then adding a liquid to it… maybe I can put together a post on that soon!
I haven’t tried this yet but I had a question. My daughter is allergic to coconut, only when ingested
Is the a substitute I could use instead of the coconut milk?
This comment is in no shape or form derogatory towards Jennifer and her creative abilities. As Jennifer mentioned, when you live there you have a little more insight to it! Making roux (for gumbo) starts off with equal measures of flour and oil placing both into a heavy duty pan (preferably cast iron but not a must) over medium high heat, stirring constantly. Your wanting to scrape the pan bottom and not allow the flour to settle into any one place because this spot will start to brown quicker than the remainder of the pot. Realistically you will be there 30-45 minutes stirring. As the roux darkens, you may want to cut back on the heat to slow the process down some. For gumbo, your looking for a chocolate color. Once your roux reaches the desired color, we generally add the “trinity” of onions, bell peppers and celery to stop the darkening process and allow the veggies to become soft before moving onto the next stage.
Hi there– I can only find pre-cooked andouille. Is that what you had in mind, or did you mean raw (in which case I’d be curious to know what adjustments you’d make for using pre-cooked sausage). Thanks!
Roux. You will always say “there’s just…something missing…” until you make a little roux. Use clarified butter, be vigilant, and the world will suddenly become a better place. Bon chance!
Thanks!! I will try it for sure!
Hi Jennifer! Dauphin Island? It’s been quite a few years since I’ve been that far south. I always add bell pepper to my gumbo too! One thing that will improve your gumbo is to start with a good dark roux. It will also thicken it up and you won’t want the cream. I usually make it in a dutch oven so it’s still a one pot meal. I also really love the addition of a bag of frozen cut okra (not the breaded stuff) but I know it’s not for everyone. Gumbo is one of my favorite easy meals since it’s so versatile. I often add scallops, firm white fish, crab, crawfish if I can get them, and my ex always preferred andouille sausage and chicken.
Yes! We love it there. Thanks for the suggestions on the gumbo. Sounds delicious and I will give them a try for sure!