OK, so it’s no where near Mardi Gras and I’ve never been to New Orleans, BUT I’m always ready for a delicious soup or stew…especially in the FALL! This Slow Cooker Gumbo is full of flavor. It’s spicy, it’s sweet, AND it has seafood!
Kelly and I typically try to keep our recipes to ten ingredients or less so that you don’t have to buy a million things or stock your pantry full of random stuff. Trust me, this recipe holds it’s own, but don’t be afraid to add to it! The possibilities are endless. Want to add crawfish, go for it! Okra?…that works too!! I am just so excited about this recipe, I think it’s going to become a staple in our house for sure.
Crockpot Sausage and Shrimp Gumbo
Yields 6 cups
- 1 pound andouille sausage, sliced into 1/2-inch rounds
- 1 pound bag frozen cooked shrimp (if your family does not like seafood, you can absolutely substitute chicken!)
- 3 cloves of garlic, minced
- 2 ribs of celery, diced
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 28oz can crushed tomatoes
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Combine all ingredients, except shrimp, in crockpot and cook on low for 6-8 hours.
- Add shrimp in for the last 30 minutes.
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the dip). To your freezer bag, add all ingredients, except shrimp. Remove as much air as possible, seal, and freeze for up to three months. Keep shrimp frozen in its own bag. When ready to cook, thaw in refrigerator overnight or in morning in water and and then follow cooking instructions above.
Serve with rice and a fresh garden salad.
Jill Petrush Rogers is an artist and former bookbuyer/seller. Jill recently moved back to her hometown of Pittsburgh, PA with her husband, Tom, and their two energy-filled boys. Jill loves to channel her creativity by coming up with recipes as a contributing writer for New Leaf Wellness.
I hold gumbo near and dear to my heart, it’s my ultimate comfort food. I learned to make it in my Grandmother’s southern kitchen. While you have the ‘holy trinity’ of bell pepper, onion and celery, there is no roux. The smoky flavor of a slow cooked roux base makes the gumbo. This may be a cajun or creole stew, but without the roux please change the title. Gumbo is not a dish that can be tossed in the slow cooker, nor can a true flavor emerge with short cuts.
I agree. This is very deceiving!
I agree with Jenn, Your recipe should be called soup. Someone who has heard of Gumbo but never had it before might be fooled into thinking this is like New Orleans Gumbo. It sounds like a good soup recipe that I intend to try, but naming this gumbo does a dis-service to the real thing.
Sorry! Sounds like I really do need a trip to New Orleans!!
[…] recipe is also what I like to call a “happy accident”. When I was making my Crockpot Sausage and Shrimp Gumbo I had asked my husband to pick up andouille sausage. Unfortunately, he was unable to find it. […]
We made this recipe and loved it. My boyfriend is a southerner, and sure, there’s no roux, but it tasted like gumbo to us!! Super delicious. <3
[…] Sausage and Shrimp Gumbo […]