Slow Cooker Sausage and Shrimp Gumbo with Andouille
Rich Louisiana-style gumbo combining smoky andouille sausage with tender shrimp in a flavorful tomato-based broth. The slow cooker method develops deep flavors while keeping hands-off preparation simple. Traditional Cajun seasonings and the holy trinity of vegetables create an authentic taste that's perfect for casual dinners or feeding a crowd. This version skips the traditional roux, making it more accessible while still delivering that signature gumbo satisfaction.
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper, diced
- ½ cup onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 14 ounces andouille sausage, sliced
- 1 15 oz. can diced tomatoes
- 4 cups chicken broth
- 1 teaspoons Cajun seasoning
- 2 bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- ¼ cup cornstarch
- ¼ cup water
- 10 ounces shrimp, peeled and deveined
- salt and pepper, to taste(optional)
- hot cooked rice, for serving
Instructions
- 1
Heat oil in large skillet over medium heat
- 2
Add bell pepper, onion, celery, garlic and sausage and saute until sausage is browned and vegetables are tender
- 3
Transfer mixture to lightly greased slow cooker
- 4
Add diced tomatoes, chicken broth, Cajun seasoning, bay leaves, oregano, thyme, basil, hot sauce and Worcestershire sauce to slow cooker and stir to combine
- 5
Cover and cook on low for 4-6 hours
- 6
About thirty minutes before serving, whisk together cornstarch and water in small bowl
- 7
Whisk cornstarch mixture into slow cooker until smooth
- 8
Add shrimp, cover and cook additional 20-30 minutes until shrimp is cooked through and gumbo has thickened slightly
- 9
Serve over hot cooked rice
Tips
Brown the sausage well in the skillet to develop deeper flavor before adding to the slow cooker.
Don't add shrimp too early or it will become rubbery - the final 20-30 minutes is plenty.
Remove bay leaves before serving and adjust seasoning with additional Cajun spice or hot sauce as desired.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently to avoid overcooking shrimp.
Can prepare through step 4 up to 1 day ahead. Add shrimp and thickener when ready to finish.
Ladle over rice in bowls with additional hot sauce on the side.
Common Mistakes
Don't skip browning the sausage to avoid bland flavor.
Don't add shrimp too early to avoid rubbery texture.
Substitutions
FAQ
Can I use frozen shrimp for this gumbo?
Yes, thaw shrimp completely and pat dry before adding. Frozen shrimp may release excess water and dilute the gumbo.
What if I don't have Cajun seasoning?
Make your own with paprika, garlic powder, onion powder, cayenne, black pepper, and oregano. Start with 1 teaspoon total and adjust to taste.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight, but reheat gently to prevent overcooking the shrimp.