Slow Cooker Shrimp and Sausage Gumbo Recipe

You don’t need to travel to New Orleans for a great gumbo… or even labor over a hot stove at home to make your own.

Our shrimp and sausage gumbo starts with a quick roux, which is added to your slow cooker along with smoked sausage, veggies, and seasonings. Cooked shrimp is added fifteen minutes before serving for a Big Easy-style meal that is big on flavor and easy on effort.


  • 1 pound fresh white gulf shrimp, peeled and deveined
  • 3 tablespoons flour
  • 3 tablespoons butter
  • ½ pound andouille sausage, sliced into ½ inch pieces
  • 1 cup frozen okra, sliced
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 tablespoon minced garlic
  • 2 cups chicken or vegetable stock
  • 14½ ounce can diced tomatoes, undrained
  • Tabasco sauce or cayenne pepper, to taste
  • Salt and pepper, to taste


  1. Rinse the peeled and deveined gulf shrimp under cold running water. Add to a saucepan of boiling water with a dash of salt. Cook until shrimp are pink with opaque centers, about two minutes. Drain and transfer shrimp to a bowl. Cover and set aside in refrigerator.
  2. Melt the butter in another saucepan over low heat, and whisk in flour until smooth. Cook over medium-low heat until roux thickens and browns, stirring constantly to prevent burning.
  3. Add the roux to a slow cooker, and stir in all remaining ingredients except for shrimp. Cover and cook on low for eight to nine hours.
  4. Fold the cooked shrimp into the gumbo, then replace the lid and continue cooking on low for an additional 15 minutes or until shrimp is heated through.
  5. Serve with hot cooked rice or French bread.


Fresh White Gulf Shrimp