Slow Cooker Sausage and Shrimp Gumbo

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

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.

Course Main Course, Soup

Cuisine American, Cajun, Creole

Prep Time 15

Cook Time 3 10

Total Time 3 25

Servings servings

Calories 299kcal

Author Jennifer Draper

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

Get Recipe Ingredients

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.

Nutrition