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Slow Cooker Shrimp-and-Sausage Gumbo


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  • 1/2 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 1 (14.5-oz.) can diced tomatoes
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, chopped
  • 3 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 4 cups chicken broth
  • 3 pounds unpeeled, large raw shrimp, peeled and deveined
  • 1 bunch green onions, sliced
  • 1/4 cup chopped fresh parsley
  • Garnish: sliced green onions



Step 1

Brown flour in a pan, stirring constantly.

Cook sausage in a pan over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.

Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.


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