There is nothing better than classic shrimp gumbo except Slow Cooker Shrimp Gumbo!
It takes all of the pressure off standing over a hot stove and stirring a pot until the perfect gumbo is made.
Just saute a few ingredients and throw it in the slow cooker. All that is left to do is add the shrimp about 30 minutes before you are ready to eat.
It can’t get much easier than that!
What exactly is Gumbo?
One of the most recognized dishes of New Orleans, gumbo can be found at nearly every restaurant and in every home.
Gumbo is a thick, dark soup mixture that typically consists of rice, vegetables, meat and/or seafood.
History states that this classic dish must be made with a thickening agent, such as a roux.
But it also must be served with rice.
Traditional recipes are also served with a secondary thickening agent. The most common used thickener is okra.
However, file powder became a popular ingredient to thicken gumbo as well.
Over the years, gumbo has taken on all sorts of ingredients depending on where you live and the preferred culinary style.
Cajun Gumbo vs. Creole Gumbo
So what is more popular – Cajun gumbo or Creole gumbo?
If you ask the 100 different people, you will most likely get a 50/50 answer.
In its most basic form, the main difference between Cajun cooking and Creole cooking is the use of tomatoes.
Cajun cuisine steers away from cooking with tomatoes, while Creole cooking embraces the use of tomatoes in their recipes.
And because we love tomatoes and have an abundance of canned tomatoes from the farm, we tend to gravitate towards Creole cooking.
For other fantastic Creole recipes – see New Orleans Classic Creole Cookbook
Benefits of Slow Cooker Shrimp Gumbo
My first attempt at making slow cooker shrimp gumbo made me very nervous.
I had always made gumbo on the stove. It took a couple of hours to make, but it came out perfect every time.
However, life got busy, and it became a hassle to dedicate a couple of hours in the kitchen to make this delicious meal.
That is when I decided that I would try slow cooker shrimp gumbo.
I pulled out my 6 quart Crock Pot slow cooker and threw everything in the pot. Well, not everything.
I knew that the shrimp couldn’t handle being under the heat of the slow cooker for hours. And there is nothing worse than over-cooked shrimp.
So I decided to wait until the last 30 minutes of cooking to add the shrimp.
The results – the perfectly cooked shrimp gumbo!
The slow cooker allowed me to be out of the kitchen while dinner was cooking. In fact, I was literally out of the house for the majority of the time.
Plus, the flavors had several hours to meld together, producing an even better tasting dish.
The Addition of Andouille Sausage
Although it isn’t absolutely necessary, we love to add andouille sausuage to our slow cooker shrimp gumbo recipe.
Andouille sausage is a smoked pork sausage and is another popular ingredient in New Orleans.
It is found in many dishes including gumbo and jambalaya.
It pairs perfectly with the sweetness of the shrimp and makes the gumbo taste even better.
It is most often sold precooked in packages at the grocery store, so all the hard work is done for you.
The only thing that is needed is to slice and brown them in a skillet.
Throw them in the slow cooker, and you will have the best tasting gumbo around!
For another great gumbo recipe check out our Chicken and Sausage Gumbo recipe.
Mary and Jim
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Slow Cooker Shrimp Gumbo
- 1/2 cup all-purpose flour
- 1 pound andouille sausage cut into 1/2-inch slices
- 1 15-ounce can diced tomatoes
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 medium celery stalks diced
- 4 medium garlic cloves minced
- 2 bay leaves
- 2 tsp. Creole seasoning
- 1/2 tsp. dried thyme
- 4 cups chicken broth low sodium
- 3 lbs. large shrimp peeled and deveined
- 6 green onions sliced
- 1/4 cup chopped parsley
- 3 cups cooked rice
In a large skillet over medium heat, add the sliced sausage. Cook until brown, stirring occasionally, about 5 minutes. Remove and drain on paper towels.
Place the cooked and drained sausage in the crock of a 6-quart slow cooker.
Add the tomatoes, onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, and thyme.
Add the flour to the skillet and heat for 4-5 minutes, stirring frequently.
Whisk the broth into the flour until no lumps remain, then add it to the slow cooker.
Cover the slow cooker and cook on high for 5 hours.
Stir in the shrimp, half the green onions, and the parsley. Cover and cook on high for 30 minutes, stirring occasionally.
Discard the bay leaves, ladle the gumbo into warmed bowls with the cooked rice.
Garnish with the remaining green onions.
Recipe courtesy of Old World Garden Farms