Slow Cooker Shrimp Gumbo

Shrimp and Andouille sausage slow cooked with vegetables in a thick sauce to create a classic Creole New Orleans dish.


  • 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


  1. 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.
  2. Place the cooked and drained sausage in the crock of a 6-quart slow cooker.
  3. Add the tomatoes, onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, and thyme.
  4. Add the flour to the skillet and heat for 4-5 minutes, stirring frequently.
  5. Whisk the broth into the flour until no lumps remain, then add it to the slow cooker.
  6. Cover the slow cooker and cook on high for 5 hours.
  7. Stir in the shrimp, half the green onions, and the parsley. Cover and cook on high for 30 minutes, stirring occasionally.
  8. Discard the bay leaves, ladle the gumbo into warmed bowls with the cooked rice.
  9. Garnish with the remaining green onions.

Recipe Notes

Recipe courtesy of Old World Garden Farms