Slow Cooker Spicy Gumbo (Printable Version)
Enjoy bold, spicy gumbo brimming with shrimp, sausage, and veggies, cooked effortlessly in a slow cooker.
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# Ingredients:
→ Vegetables
01 -
6-8 ounces carrots, finely diced
02 -
6-8 ounces celery, finely diced
03 -
6-8 ounces bell pepper, finely diced
04 -
6-8 ounces onions, finely diced
05 -
2-3 garlic cloves, minced
→ Proteins
06 -
12 oz spicy andouille sausage, chopped
07 -
12 oz frozen shrimp, thawed
→ Other Ingredients
08 -
2 tablespoons butter
09 -
4 cups vegetable broth
10 -
2 teaspoons cajun seasoning blend
11 -
1/4 teaspoon salt
12 -
1/4 cup cream
→ Optional
13 -
Cooked rice or farro, for serving
# Steps:
01 -
Finely dice carrots, celery, bell pepper, onion, and garlic, or use a chopper.
02 -
Melt butter in a skillet or multi-cooker over medium-high heat and sauté the diced vegetables until softened, about 3-5 minutes.
03 -
Add chopped sausage, vegetable broth, and sautéed vegetables to the slow cooker. Adjust the amount of broth based on desired soup heartiness.
04 -
Add cajun seasoning and salt, cover, and cook on high for 2-3 hours or low for 4-6 hours.
05 -
Add thawed shrimp and cream to the slow cooker and cook on high until the shrimp are fully cooked, about 10 minutes.
06 -
Serve over cooked rice or as desired.
# Notes:
01 -
For easier serving, remove shrimp tails before cooking.
02 -
Avoid leaving the gumbo on warm in the slow cooker for too long, as the shrimp may overcook.
03 -
This recipe was cooked on high for 3 hours in a 4-quart multi-cooker.