Home Gluten-Free Slow Cooker Sausage & Shrimp Gumbo

Slow Cooker Sausage & Shrimp Gumbo

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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, combine oil and flour and cook on medium until flour turns a golden brown and it thickens. 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 gumbo over rice.

What can you make in a slow cooker?

Virtually anything!

Soups, dinners, even desserts!

Check out all Dash of Sanity slow cooker recipes here!

My favorite kitchen tools used to make Slow Cooker Sausage & Shrimp Gumbo:

This post may contain affiliate links. See my Full Disclosure for further details.

SLOW COOKER: I prefer my slow cooker to have a timer. This is because I always somehow forget about it. So having a timer and a lid that locks are two essential things for me when purchasing a slow cooker.

KNIVES: A good set of kitchen knives is essential for preparing any meal. I just recently invested in some Cutco knives and I have not regretted it one bit. These are hands down my favorite knives I have owned.

CUTTING BOARD: For me, this is a kitchen must-have and kitchen counter saver. While we have countertops you can cut on, I find that this extra step will preserve my counter. I also find that using a cutting board makes for less clean up afterward. I love this cutting board because it has a groove all the way around the board prevent juices from running all of the counters.

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!

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Slow Cooker Sausage & Shrimp Gumbo

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.
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Soup
Servings: 8
Calories: 252kcal
Author: Sandra

Ingredients

  • 14.5 ounces diced tomatoes
  • 1 1/4 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3/4 pounds smoked sausage cut into 1/2 inch slices
  • 1 pound shrimp peeled and deveined
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 celery ribs chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1/8 teaspoon cayenne pepper

Instructions

  • Combine tomatoes with juice and broth in a slow cooker. In a small skillet, combine oil and flour and cook on medium until flour turns a golden brown and it thickens. 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 gumbo over rice.

Notes

Adapted from Martha Stewart

Nutrition

Calories: 252kcal | Carbohydrates: 8g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 173mg | Sodium: 1018mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 23.1mg | Calcium: 125mg | Iron: 3mg

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.

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