Shrimp and Andouille Sausage Gumbo in the Slow Cooker

author of stella coast

Grace

This Shrimp and Andouille Sausage Gumbo is the easiest gumbo recipe you’ll make without skipping out on the flavor. There’s something undeniably comforting about a warm bowl of gumbo, especially when it’s made effortlessly in a slow cooker. This traditional Southern dish, rich with its robust flavors and a hearty mix of proteins and vegetables, becomes even more convenient with the ease of a slow cooker.

Why You’ll Love This Slow Cooker Gumbo

This gumbo hits the spot every time! The rich, cajun flavors from slow cooking make this savory dish unforgettable. Our sausage and shrimp gumbo recipe is packed with protein and nutritious veggies, so even though the flavors feel like comfort food, this dish has a lot of nutritional value. One of my favorite things about gumbo is how customizable it is. You can switch up the protein to whatever you prefer! Chicken, sausage, shrimp, scallops, crab, crawfish, pork – the variations are endless!

Shrimp and Andouille Sausage Gumbo Ingredients

• Onion
• Red Bell Pepper
• Green Bell Pepper
• Jalapeño
• Celery
• Andouille Sausage
• Shrimp
• Chicken Broth
• Cajun Seasoning
• Garlic Powder
• Bay Leaves
• Thyme
• Cornstarch
• White Rice

Roux Instead of Cornstarch Slurry

If you would prefer to make a roux instead of a cornstarch slurry to thicken the gumbo, mix equal parts fat and flour in a small saucepan over medium-low to medium heat, whisking constantly until the roux is a rich brown color. Be careful not to burn the roux, or you will have to start over. Pour the roux into the crockpot when you add the chicken broth.

How to Make Shrimp and Andouille Sausage Gumbo in the Slow Cooker

• Start by dicing the veggies and toss them into the crock pot. 

• Slice the sausage and add to the crock pot with the veggies. Optional: Sear the sausage slices in a pan over medium heat to add extra flavor before placing them into the crock pot.

• Add the cajun seasoning, garlic powder, fresh thyme, bay leaves, and chicken broth to the crock pot. Stir and cook on low for 6-7 hours, or high for 3-4 hours.
• When 30 minutes remain on the cooking time, increase the heat to high. Make a cornstarch slurry and stir it into the gumbo to thicken it up.
• Wash, peel, and devein the cooked shrimp and add to the crock pot. Cook on high for 10 minutes or until they are warm.

• Add salt and pepper to taste and serve over rice!

Tools to Have

Crock Pot – A crockpot is a lifesaver for those winter months when you don’t want to cook but want a delicious, warm meal for dinner. 

Knives– Sharp knives in the kitchen are far safer than dull ones. Make sure you have a good set to get cooking!

Rice Cooker– Cooking rice for gumbo is a breeze with a rice cooker.

Shrimp and Andouille Sausage Gumbo in the Slow Cooker

Recipe by GraceCourse: Dinner, Recipes

Servings

6

servings

Prep time

15

minutes

Cooking Time

7

hours

Ingredients

• 1 yellow onion

• 1 red bell pepper

• 1 green bell pepper

• 1/2 jalapeño pepper

• 2 celery ribs

• 1 pound smoked andouille sausage

• 1 pound shrimp, cooked, peeled, deveined

• 2 cups chicken broth

• 2 sprigs of fresh thyme

• 3 teaspoons of cajun seasoning

• 1 teaspoon garlic powder

• 2 bay leaves

• Salt and peper to taste

• White rice

• 1 tablespoon cornstarch

Directions

• Dice the yellow onion, bell peppers, and celery. Deseed and dice the jalapeño. I use 1/2, but use the whole pepper if you’d like it on the spicier side- place in the crockpot.
• Slice the andouille sausage. Optional: You can cook the sausage on the stove for a few minutes on medium heat to increase the flavor. Then, add to the crockpot. 
• Add the cajun seasoning, garlic powder, thyme, bay leaves, and chicken broth to the crock pot and stir. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
• When there are 30 minutes left for the gumbo to cook, make a cornstarch slurry using 1 tablespoon of cornstarch and 2 tablespoons of water. Combine, then stir into the gumbo to thicken it. Cover and turn the heat to high.
• If you use cooked shrimp, add them to the crockpot 5-10 minutes before serving to warm through. If using raw shrimp, add them 20 minutes before serving and cook on high to allow them to cook fully. At salt and pepper or more cajun seasoning to taste.
• Serve the gumbo over rice, garnish with parsley and a slice of lemon, and enjoy!