Making authentic gumbo might be a lot of work and a labor of love, but you can make this super tasty, veggie packed shrimp and sausage gumbo right in your slow cooker with only a few minutes worth of effort for a delicious and unique dinner option!
I don’t get a lot of opportunities to eat authentic gumbo, so I can in no way offer a guarantee 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 its authenticity.
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.
And this version, authentic or not, is a delicious way to get a flavor packed meal on the table, and a meal that’s anything but boring. If you are tired of the same old dinners every night, why not mix things up and try this veggie, shrimp and sausage packed soup that has a nice spicy flavor and is totally filling.
What is in a gumbo?
- It can depend on where you live an your access to seafood, but gumbo can include seafood, chicken, sausage and other things
- This version 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 I also added sausage to give it more of that spicy kick as well as to make it even more hearty and filling
- 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.
- Also, I do realize that gumbo usually starts with a roux, but for slow cooker purposes, I have chosen to add cream instead to thicken
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.
How to Make Slow Cooker Gumbo
- Finely chop your veggies and sautés them in a little butter
- While this is normally where you would make a roux, I’ve skipped this part for a better texture result from my gumbo cooking all day in the slow cooker
- Add sausage, broth and seasoning and cook for several hours for the veggies to soften and the flavors to meld
- Add cream as your thickener and add the shrimp and let cook through (around 10-15 minutes)
- Serve with rice or as desired
The difference between a gumbo and a jambalaya…
Gumbo is more of a soup and jambalaya is more of a rice dish. But they do have similar ingredients and flavors. And I do like to add a scoop of rice to my gumbo.
About Slow Cooker Seafood Recipes
Yes, you can absolutely make seafood in your slow cooker! Keep in mind that seafood typically cooks faster, so you’ll need to adjust cooking times or add the seafood at the end for a few minutes.
Slow Cooker Spicy Gumbo
- 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
- 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