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            Slow Cooker Shrimp Gumbo

            Rating: 4.5
            • 90
            This recipe has its origin from the southern style living magazine; the recipe is quite easy and most of the hard work is done by the slow cooker. All-purpose flour is browned in the oven and whisked into a preferably smooth and soft roux with some chicken broth. The andouille sausage is quickly browned and everything is combined except the shrimp in slow cooker crock for five hour long simmer.
            Recipe by: Brigitte 1
            Created: May 22, 2018 8:38 AM

            Prep time

            1 h

            Cook time

            5 m

            Total time

            6 h




            0.5 cupall-purpose flour
            1 lbandouille sausage, cut on the bias into 1/2-inch slices
            1 (15 oz) canorganic san marzano region diced tomatoes
            1 medium yellow onion, medium dice
            1 medium green bell pepper, cored, seeded, and medium dice
            2 medium celery stalks, medium dice
            4 medium garlic cloves, minced
            2 bay leaves
            2 tspCreole seasoning or homemade Cajun spice mix
            0.5 tspdried thyme
            4 cuplow-sodium chicken broth
            3 lblarge shrimp, peeled and deveined
            1 bunch green onions, trimmed and sliced
            0.25 cupchopped flat-leaf parsley
            Cost CalculatorTotal:
            Per serving:


            1. The oven is heated to 400°F (204°C) and a rack is arranged in its middle portion. The cast-iron skillet is sprinkled with flour and is baked till it becomes golden brown for about 10-15 minutes. Now the skillet is set aside and allowed to cool for about 10 minutes.
            2. Sausage is added to Dutch oven or large, heavy, shallow pot over medium heat. It is then cooked for about five minutes with stirring, until brown. Paper towels are used to drain them. The drained sausage is then placed in the six-quart cooker, in the crock area. Onion, celery, bell pepper, tomatoes, bay leaves, garlic and Creole seasoning are added to it.
            3. The broth is then whisked into brown flour until there are no lumps in it, and then it is added to the slow cooker. It is covered and then cooked at high temperature for about 5 hours.
            4. Half green onions, the shrimp and the parsley are then stirred in. It is then covered and cooked on high till the time shrimp is cooked and the flavors are melded for about thirty minutes. The bay leaves are discarded and the gumbo is put in warmed bowls and green onion is sprinkled on it.

            Recipe Notes

            You will require a skillet of cast-iron and a sufficiently large, six-quart slow cooker in order to make this recipe.



            Presentation » Served Hot, Equipment » Slow Cooker

            Nutrition Facts

            Amount per serving ( total)

            % Daily Value*
            Calories466 kcal
            Total Fat13.8 g
            Saturated Fat4.4 g
            Trans Fat0 g
            Cholesterol396 mg
            Sodium1011 mg
            Total Carbs21.8 g
            Dietary Fiber3 g
            Total Sugars5.4 g
            Protein64.9 g
            Vitamin A, RAE28 μg
            Vitamin B10.03 mg
            Vitamin B20.07 mg
            Vitamin B32.51 mg
            Vitamin B50.12 mg
            Vitamin B60.1 mg
            Vitamin B914.4 μg
            Vitamin B120.16 μg
            Choline8.7 mg
            Vitamin C36 mg
            Vitamin D0 IU
            Vitamin E0.14 mg
            Vitamin K54.9 μg
            Calcium179 mg
            Iron4 mg
            Potassium726 mg
            Phosphorus517 mg
            Magnesium83 mg
            Zinc3.4 mg
            Selenium3.9 μg
            Copper0.84 mg
            Manganese0.22 mg

            * The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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