I’ve yet to actually try an authentic gumbo, so I can in no way offer a comparison to how this tastes in relation to the “real thing”. This is my disclaimer, as any time I post a recipe that might be considered to be some sort of regional favorite, there are some people that get a little, well, passionate about it’s authenticity. I promise, no disrepect if ever intended toward any family recipes and my attempt to recreate recipes is simply for my love of food and trying new things! If my budget was unlimited, I would travel to all sorts of places just to try the food. But for now, I settle with making my own versions at home. So that being said, this is a pretty darn tasty meal and it quickly hopped to the top of my husbands favorites list and has been requested multiple times. And if it helps the credibility factor, he travels to Louisiana for work often and has tried gumbo there, and he loves this version.
This a great seafood recipe not only for the slow cooker, but also for those of you that are landlocked like me. Without having access to fresh seafood, sometime things can be iffy. But frozen shrimp is usually a pretty safe bet and just cooks a short time in this recipe.
And if re-making a recipe in my world of having a zillion recipes to test is any indication, then you know this is a keeper. In a re-make of last year’s vacation, we headed back to the Alabama coast. Since we rent a condo that has a great kitchen (on an island with few restaurants) we enjoy doing our own cooking while we are there. So when making our our meal plan for the week this was the first thing I thought of since we have access to a market right across the street with daily fresh seafood catches.
As with many soups, this one starts out with your basic carrot, celery, onion blend. But I also decided to add some bell pepper for good measure. And since I was feeling a little lazy I bought myself one of these handy little choppers and let it do most of the work.
- 6-8 ounces each of carrots, celery, bell pepper and onion
- 2-3 garlic cloves
- 2 tablespoons butter
- 12 oz spicy andouille sausage
- 4-6 cups vegetable broth
- 2 teaspoons cajun seasoning blend
- ¼ teaspoon salt
- ¼ cup cream
- 12 oz frozen shrimp
- Optional: cooked rice or farro for serving
- Finely dice carrots, celery, bell pepper, onion and garlic (or dice using a chopper)
- Melt butter is skillet or mult-cooker over medium high heat and then add veggies and sauté until softened, about 3-5 minutes
- Chop sausage and add to slow cooker along with broth and cooked veggies (amount of broth to add depends on how hearty you want the soup)
- Add seasoning and cover and cook on high for 2-3 hours or low for 4-6
- Add shrimp and cream and return slow cooker to high heat until shrimp cooked through, around 10 minutes or so
- Serve over cooked rice or as desired
Craving more seafood for the slow cooker?
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