Slow Cooker Cajun-Spiced Shrimp and Andouille Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A hearty Louisiana-inspired gumbo featuring spicy andouille sausage, tender shrimp, and a rich, smoky broth simmered to perfection in a slow cooker. This caribbean-inspired slow cooker ready in about 375 minutes pairs peeled and deveined large shrimp, medium, diced yellow onion, medium, diced green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, peeled and deveined large shrimp
• 1 medium, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 4, minced garlic cloves
• 3 tbsp vegetable oil
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup, with juices diced tomatoes
• 2 tbsp Cajun seasoning
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp hot sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2, sliced for garnish green onions
• 2 tbsp, chopped for garnish fresh parsley
• 4 cups, for serving cooked white rice

Instructions

1. Step 1: In a large skillet over medium heat, heat 3 tbsp vegetable oil until shimmering. Whisk in 1/4 cup all-purpose flour, stirring constantly for 8-10 minutes until deep brown and nutty fragrant to create a dark roux. Remove from heat.
2. Step 2: Transfer the roux to a slow cooker. Add 1 diced yellow onion, 1 diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves. Stir to combine.
3. Step 3: Pour in 4 cups chicken broth and 1 cup diced tomatoes with juices. Add 12 oz sliced andouille sausage, 2 tbsp Cajun seasoning, 1 tsp dried thyme, 2 bay leaves, 1 tsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Step 4: Cover and cook on low for 6 hours or on high for 3 hours until vegetables are tender and flavors meld.
5. Step 5: Thirty minutes before serving, stir in 1 lb peeled and deveined shrimp. Cover and cook on high for 30 minutes until shrimp are opaque and cooked through.
6. Step 6: Remove bay leaves. Serve gumbo hot over 4 cups cooked white rice, garnished with 2 sliced green onions and 2 tbsp chopped fresh parsley.