Andouille sausage and shrimp are slow cooked in a spicy, savory sauce, then served over rice in this hearty, Cajun-inspired meal.
Why You’ll Love This Recipe
One of our favorite local restaurants is a Cajun place. We all love it! so I knew I needed to recreate some Cajun recipes, like this Slow Cooker Sausage and Shrimp Gumbo, at home.
Loaded with spicy andouille sausage and tender shrimp, this gumbo simmers all day in the crock pot with plenty of herbs and spices, which gives it amazing flavor!
Served over some fluffy white rice, it’s my idea of comfort food on a cold day, and perfect for celebrating Mardis Gras.
And yes, if you prefer, you can add chicken too, or replace the sausage or shrimp with chicken. Not everyone in my family likes shrimp, so I often use chicken instead.
If you want to cut down on the spicy kick, try using regular smoked sausage in place of andouille. Either way, this hearty, satisfying meal will have everyone going back for second and thirds!
Now, before I get any comments about the lack of a roux (or the lack of okra) in this recipe, I know it’s not one hundred percent authentic.
I just don’t like okra, and I don’t like the flavor of traditional gumbo made with roux or gumbo file. It kind of tastes like dirt to me. I know. I’m sorry. I’d be a terrible Cajun.
But, this is a delicious version of gumbo that even young kids or picky eaters will enjoy. And since it’s made in the slow cooker, it’s so convenient and easy.
So if you’re not opposed to eating sort-of authentic gumbo that’s a little less work, this recipe is the one for you! And if you really love okra, go ahead and throw some in.
My family absolutely loves this Slow Cooker Sausage and Shrimp Gumbo, and I love knowing I can make it at home when we’re all craving something from our favorite Cajun restaurant.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Olive oil
- Produce: bell pepper, onion, celery, garlic
- Andouille sausage
- Canned diced tomatoes
- Chicken broth
- Hot sauce
- Worcestershire suace
- Spices: bay leaves, oregano, thyme, basil, salt and pepper
- Shrimp
- Cornstarch
Slow Cooker Sausage and Shrimp Gumbo
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper diced
- 1/2 cup diced onion
- 2 stalks celery diced
- 2-3 cloves garlic minced
- 14 ounces andouille sausage sliced
- 1 15 oz. can diced tomatoes
- 4 cups chicken broth
- 1-2 teaspoons Cajun seasoning
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup cornstarch
- 1/4 cup water
- 10 ounces shrimp peeled and deveined
- Salt and pepper to taste
- Hot cooked rice for serving
Instructions
- Heat oil in a large skillet over medium heat. Add pepper, onion, celery, garlic and sausage and saute until sausage is browned and vegetables are tender. Add to a lightly greased slow cooker.
- Add the diced tomatoes, chicken broth, spices, hot sauce and Worcestershire sauce to the slow cooker and stir to combine. Cover and cook on low for 4-6 hours.
- About thirty minutes before serving, whisk together the cornstarch and water in a small bowl. Whisk cornstarch mixture into slow cooker until smooth. Add shrimp. Cover and cook and additional 20-30 minutes, or until shrimp is cooked through and gumbo has thickened slightly.
- Serve over hot cooked rice.
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Nutrition
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1 comment
Kathryn
Opinion …Never ever mix flour roux with okra roux.
Do use non peas mixed vegetables or yellow squash in gumbo. The both can be blended for those who dont want to see their veggies. But not the trinity blend. For very fast gumbo. I include a family size can of chicken and rice soup, can squash and roux. Or okra roux. Depending on my mood. Even grandkids will eat mine flour roux veggie gumbo.