Slow Cooker Sausage and Shrimp Gumbo
Andouille sausage and shrimp are slow cooked in a spicy, savory sauce, then served over rice in this hearty, Cajun-inspired meal.
Servings: 4 -6 servings
Calories: 373kcal
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.
Nutrition
Serving: 1g | Calories: 373kcal | Carbohydrates: 21g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 143mg | Sodium: 2120mg | Fiber: 2g | Sugar: 4g