Slow Cooker Sausage & Shrimp Gumbo is a classic dish from Louisana, made simple yet delicious. Toss in the slow cooker and sit back and let it do the work.
My husband grew up near the bayou. That’s right, in Louisiana. He misses the food, especially gumbo and crawdads. Well, I am not about to attempt to boil us some crawdads, so here is my take at gumbo. Surprisingly, I too love it. I guess my husband isn’t the only good thing that came from the bayou. (Wink, wink)
Enjoy! XOXO San
How do you make Slow Cooker Sausage & Shrimp Gumbo?
- Combine tomatoes with juice and broth in a slow cooker.
- In a small skillet, whisk oil and flour and cook on medium until it turns a deep golden brown, stirring constantly so it doesn’t burn. Gently whisk into broth in the slow cooker.
- Add sausage, onion, bell pepper, celery, oregano, thyme, and red pepper. Stir well. Cover; cook on low for 3 1/2 hours. Add shrimp and cook for an additional hour.
- Serve over rice and enjoy!
What can you make in a slow cooker?
Virtually anything!
Soups, dinners, even desserts!
Check out all Dash of Sanity slow cooker recipes here!
Looking for more bayou inspired dishes? Try these: Slow Cooker Chicken and Sausage Gumbo and Slow Cooker Cajun Jambalaya.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Slow Cooker Sausage & Shrimp Gumbo
Ingredients
- 29 ounces diced tomatoes with juice,
- 1 1/2 cups chicken broth
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 12 ounces smoked sausage cut into 1/2 inch slices
- 1 pound raw shrimp peeled and deveined
- 1 medium onion diced
- 1 green bell pepper diced
- 3 celery ribs chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/8 teaspoon cayenne pepper add more to your preferred heat level
Instructions
- Combine tomatoes with juice and chicken broth in a slow cooker on low heat
- In a small pan over medium heat, make a roux by whisking together oil and flour until it turns a deep golden brown. Stir constantly so it doesn't burn. Whisk into broth in slow cooker.
- Add sausage, onion, bell pepper, celery, oregano, thyme, and red pepper. Stir well. Cover; cook on low for 3 1/2 hours. Add shrimp and cook for an additional hour.
- Serve over rice and enjoy!
Notes
My review: I was never a big gumbo fan but I absolutely love this. The smoky flavor that is left lingering on your palate, leaves me wanting to go back for more. And the shrimp to sausage ratio is just perfect. The body of the soup isn’t overpowered by the amount of broth. Overall the most perfect combination of well…everything.
Kids review: The shrimp is the first thing gone in this dish and the rice is the last….that is a sign of a good gumbo.
I went to college in Louisiana and love a good bowl of gumbo. Never tried making it in a slow cooker! Pinning!
Oh honey! This is right up my alley– Pinning and adding to my menu for next week.
Yum. I love a good gumbo and yours looks so tasty. Thanks for your recipe. Would you be willing to share this recipe post and any of your other great ones at our Making Monday link party? We would love it and think our readers will, too. Thanks. Have a fantastic day.
http://www.abrightandbeautifullife.com/making-monday-14/
I pinned this and made it for dinner tonight. It was wonderful!! I will highly recommend this, and make it again!!!
I love a great slow cooker recipe! Thanks for sharing at the Twirl & Take a Bow Party.
Leslie
House on the Way
That looks so delicious. It will be perfect with the dinner rolls I am making for tonight!
Can the shrimp be frozen? And how many does the recipe serve? Thanks so much
Jesse – I sometimes use frozen shrimp and it works out great. I first follow the defrosting directions on the back of the bag, usually running it under cold water first and then taking of the shell and etc. Then throw them in. This serves between 4-6 people. I have a family of 7 and there are never leftovers! We are feeding 5 kids between the ages of 3-10 years. Hope this helps. Enjoy!!!!
Does the sausage have to be cooked?
Anna – I sent you an email about this. But no the smoked sausage already comes pre-cooked and then it simmers in the crock pot for the last hour, that is all the cooking that needs to be done. xo San
I making this right now and I followed the directions exactly. Let’s see how this turns out. 🙂
Hi Sandra,
I’m making this right now! Does the shrimp need to be cooked before adding to the slow cooker? I have a frozen bag that’s thawing now. I’m not sure if I peel it and throw it in or cook it and throw it it in.
Thanks,
Jess
Put it in raw, after you peel it. Just the last hour, so you don’t over cook it. Enjoy! San
This looks delicious! Thanks for sharing! One question: The only two things you add in the last hour are shrimp and sausage? Thanks!
You said put the shrimp in for an additional hour. So you mean after the 3 1/2 hours put it in? Or put it in after its been cooking for 2 1/2 hours?
Yes, Joey that is correct, bake for 2 1/2 hours and add the shrimp the last hour, making it 3 1/2 hours total cooking time.
Fabulous dish!!!! Made tonight and it is delish
Trying this for my first ever crock pot meal! Will a 5 Qt crock pot work (large enough)?
Yes that should be fine!
The ingredients list said 4 pounds of sausage and then the directions say 3/4 of a pound. Thought you might want to fix that.
Thanks Julie – it has been fixed. xo San
Today was the first time I’ve ever made gumbo and, let me tell you, it was soooooo good! I was so surprised at how easy and delicious this recipe was! I had my doubts from the moment I made the roux and up until I put all of the ingredients in the crockpot. But, after the first hour, I gave it a quick taste test and it was actually good! What I really liked about your recipe was the simplicity of making the roux. Roux scares me! Which, is one of the reasons I’ve never made gumbo. But, honey, I made this roux like I had been making roux for years! It was just so easy! I did make some minor changes. I omitted the diced tomatoes (I don’t like tomatoes in my gumbo) and I added some chicken wingettes. Come on! You gotta have chicken in your gumbo! This will definitely be my go to gumbo recipe. I just hope this wasn’t a fluke and the next time I make it, turns out horrible! Thank you so much for this recipe!
I am currently making the gumbo now. I made the roux and it was very clumpy, will this be okay?!
Hi, Sandra!
Love the recipe! Here’s a tip: if you can’t find andouille or Boudin, kielbasa works just as well. Also, you can try chorizo. Less smoky, more spicy if that’s your kind of thing. My cat goes nutso whenever I cook fresh shrimp so last time I made your Gumbo recipe, I substituted with frozen crawdads in garlic pepper sauce.
I would like to feature this recipe on a blog I’m writing about Autumn crockpot meals. Would you mind? Full credit to you and your website, of course. 🙂
Thanks for sharing!
Say I want to add chicken to this; thinking to cube some raw breasts. Should I add them with the sausage or with the shrimp?
I would add it with the sausage as it takes much longer to fully cook than shrimp.