Crock Pot Shrimp Gumbo Soup

This Crock Pot Shrimp Gumbo Soup is a rich and spicy recipe, which uses andouille sausage and shrimp. It’s a no-fuss take on the classic, ready in about 8 hours and 30 minutes.

Crock Pot Shrimp Gumbo Soup Ingredients

• 10 oz andouille sausage, sliced into pieces
• 1 tablespoon olive oil
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 cup chopped green peppers
• 1 cup chopped celery
• 1 cup chopped white onion
• 3 garlic cloves
• 2 cups frozen chopped okra
• 14.5 oz diced tomatoes (optional)
• 24 oz chicken broth
• 1 pound skinless chicken breasts
• 1 pound raw shrimp

Spices:

• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 tablespoon Creole seasoning
• ½ teaspoon thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cayenne pepper (optional for spice)
• Salt and pepper to taste

How To Make Crock Pot Shrimp Gumbo Soup

1. Brown the sausage: In a skillet over medium-high heat, cook sliced andouille sausage for 3-4 minutes on each side. Remove and set aside.
2. Make the roux: Add olive oil and butter to the pan on medium heat. Gradually whisk in the flour in three stages. Stir constantly until the roux turns a deep brown color. This takes several minutes and requires constant attention.
3. Cook the vegetables: Stir in the green peppers, celery, and onions. Cook for 2-3 minutes until softened.
4. Season the mixture: Add garlic, spices, and Worcestershire sauce. Stir to combine.
5. Transfer to slow cooker: Pour the roux and vegetable mixture into the crock pot. Add chicken broth, diced tomatoes, and okra. Stir well.
6. Add proteins: Nestle in the chicken breasts and browned sausage.
7. Cook the gumbo: Cover and cook on high for 3-4 hours or low for 7-8 hours.
8. Shred chicken: Remove chicken, shred with forks, and return to the pot.
9. Add shrimp: Add raw shrimp and cook until they turn bright pink, about 5-10 minutes.
10. Season and serve: Taste and adjust seasoning with salt and pepper. Serve hot.

Recipe Tips

• How to make a perfect roux:
  Stir constantly and patiently until the roux turns dark brown. Don’t walk away from the stove.
• Can I use frozen shrimp?
  Yes, just thaw them first and add in the final step.
• How to adjust spice levels:
  Omit or reduce cayenne pepper for a milder soup.
• Can I make this ahead of time?
  Yes, prepare the base and refrigerate. Add shrimp just before reheating and serving.
• What if I don’t have okra?
  You can leave it out, though it helps thicken the soup and adds classic gumbo texture.

What To Serve With Shrimp Gumbo Soup

This bold gumbo-style soup pairs best with southern or Cajun-inspired sides:

• White rice or dirty rice
• Cornbread or hush puppies
• Collard greens
• Potato salad
• Sweet tea or light beer

How To Store Shrimp Gumbo Soup

Refrigerate:
Store in an airtight container for up to 3 days. Reheat gently.

Freeze:
Freeze without the shrimp for best texture. Add shrimp fresh when reheating.

Shrimp Gumbo Soup Nutrition Facts

• Calories: 389 kcal
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 185mg
• Sodium: 1120mg
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 4g
• Protein: 34g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the roux to save time?
You can, but the roux is essential for that authentic gumbo flavor and texture.

Is this gluten-free?
Not as written. Use a gluten-free flour alternative for the roux if needed.

What’s the difference between gumbo and jambalaya?
Gumbo is a soup with a roux base and okra, usually served over rice. Jambalaya is a rice dish cooked with proteins and spices.

Can I use other meats?
Yes, smoked turkey sausage or leftover rotisserie chicken works well too.

Try More Recipes:

• Crock Pot Senate Bean Soup
• Crock Pot Seafood Chowder
• Crock Pot Santa Fe Soup

Crock Pot Shrimp Gumbo Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

8

hours 

Calories

389

kcal

A rich and flavorful slow cooker gumbo loaded with shrimp, sausage, chicken, and Cajun spices—perfect for a warming dinner.

Ingredients

• 10 oz andouille sausage, sliced
  

• 1 tablespoon olive oil
  

• 4 tablespoons butter
  

• 4 tablespoons flour
  

• 1 cup green peppers, chopped
  

• 1 cup celery, chopped
  

• 1 cup white onion, chopped
  

• 3 garlic cloves
  

• 2 cups frozen chopped okra
  

• 14.5 oz diced tomatoes (optional)
  

• 24 oz chicken broth
  

• 1 pound skinless chicken breasts
  

• 1 pound raw shrimp
  

• 1 bay leaf
  

• 1 teaspoon dried basil
  

• 1 teaspoon oregano
  

• 1 tablespoon Creole seasoning
  

• ½ teaspoon thyme
  

• 1 tablespoon Worcestershire sauce
  

• 1 teaspoon cayenne pepper (optional)
  

• Salt and pepper to taste

Directions

• Brown the sausage and set aside.
  
• Make a roux with butter, oil, and flour; stir until deep brown.
  
• Add green pepper, celery, and onion to roux. Cook until soft.
  
• Stir in garlic, spices, and Worcestershire sauce.
  
• Transfer everything to the slow cooker with broth, okra, and tomatoes.
  
• Add chicken and sausage. Cook on low 7-8 hours or high 3-4 hours.
  
• Shred chicken and return to pot.
  
• Add shrimp; cook until pink. Season and serve.