Slow Cooker Spicy Gumbo

overhead view of shrimp and sausage gumbo in white bowl on green plate

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!

Course Soup

Cuisine American, Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 366kcal

Author Jennifer Draper

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 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

Notes

I cooked this on high for 3 hours in my 4 quart multi-cooker

You can remove tails before cooking shrimp to make serving easier

Don't leave on warm in slow cooker too long or shrimp could get overcooked

Nutrition