Let’s be honest – gumbo sounds intimidating. Like you need a cast-iron pot, five generations of Southern wisdom, and the patience of a monk. But you don’t. You really just need a slow cooker, a decent mix of ingredients, and a little trust in the process.

This shrimp gumbo slow cooker recipe delivers that slow-simmered flavor without babysitting a stovetop for hours. You build the base, set the timer, walk away, and let the magic happen while you live your life. It’s bold, hearty, and spicy in all the right ways – but not overwhelming.

The first time I tried this, I didn’t expect much. I was wrong. This is the kind of meal that gets quiet around the table – because everyone’s too busy eating to talk.

Active Time: 20 minutes
Total Time: 4–6 hours (slow cooker on low)
Servings: 6

Ingredients

Skip the complicated stuff. Stick with ingredients that work.

• 1 lb shrimp (raw, peeled, deveined)
• ½ lb andouille sausage (sliced thin)
• 1 green bell pepper (diced)
• 1 stalk celery (chopped)
• 1 small onion (diced)
• 3 garlic cloves (minced)
• 1 can diced tomatoes (14.5 oz)
• 3 cups gluten-free chicken broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp cayenne (or less, if heat isn’t your thing)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp butter or oil
• ¼ cup all-purpose flour (for the roux)
• Cooked white rice (for serving)
• Chopped parsley (optional garnish)

Instructions

Preparation

Start by getting your ingredients prepped. Shrimp should be cleaned and ready. Veggies diced. Sausage sliced.

Now, the roux. It’s the soul of this thing. In a skillet, melt the butter and slowly whisk in the flour. Don’t rush it. Stir until it turns a deep golden brown – like toasted almonds. If it smells nutty, you’re on the right track.

Next, add the bell pepper, onion, celery, and garlic to the skillet. Let it all soften together for 4–5 minutes.

Transfer that entire mixture into your crock pot. Stir in the diced tomatoes, tomato paste, sausage, broth, thyme, paprika, cayenne, bay leaf, and a little salt and pepper.

Cooking

Put the lid on. Set the slow cooker to low for 6 hours or high for 4 if you’re short on time.

The shrimp go in during the final 20 minutes. That’s crucial. Overcooked shrimp is rubbery and tragic. You want them just cooked – tender and juicy.

Serving

Spoon the gumbo over a scoop of hot rice in deep bowls. Sprinkle with fresh parsley if you’ve got it. Some people add a splash of hot sauce. I’m not saying you have to – but you probably should.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 360
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 160mg
• Sodium: 890mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 25g

Tips and Variations

Gumbo leaves room to experiment. It’s not about getting it perfect – it’s about making it yours.

• Seafood swap: Add lump crab or fish pieces in with the shrimp for a richer texture.
• Thicker broth: For a stew-like feel, mash a few spoonfuls of beans or use less broth.
• Spice play: Use Cajun seasoning instead of plain paprika. Or toss in a diced jalapeño with the veggies.

I’ve even tried this with leftover turkey sausage once. It wasn’t traditional, but it still hit the spot.

Conclusion

This crockpot shrimp gumbo recipe hits that sweet spot between comfort and flavor without turning dinner into a production. You don’t need to be from Louisiana to make it right – you just need to let it cook slowly and trust the process.

Next time you’re craving something warm, bold, and straight-up satisfying, try this easy shrimp gumbo recipe crock pot style. You’ll be amazed how much flavor you can get out of a little prep and a slow cooker that does the heavy lifting.

Eat it once. It’ll earn a spot in your regular rotation. No doubt.

Browse our gluten free recipes for simple, satisfying meals without the gluten.