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Sausage and Shrimp Gumbo on a white plate with black rim, served over rice.
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Sausage and Shrimp Gumbo
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 
Servings: 6
Calories: 316 kcal
Ingredients
Ingredients for the Freezer Bags
  • 1 lb. garlic sausage ring or chorizo or andouille sausage sliced
  • 1 onion diced
  • 1 red bell pepper diced
  • 2 stick celery chopped
  • 3 clove garlic minced
  • 28 oz. diced tomatoes
  • 5 oz. tomato paste
  • 2 tsp. Cajun seasoning
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1 bay leaf
  • 2 cup chicken broth
  • salt to taste
  • pepper to taste
  • hot sauce to taste
  • 1 cup frozen okra optional chopped
  • 1 lb. large shrimp raw peeled and deveined
Ingredients for the Day of Cooking
  • 3 Tbsp. butter optional
  • 1/4 cup flour optional
Instructions
Assembly Instructions
  1. Add all ingredients except shrimp to a large resealable freezer bag, remove excess air, and seal.
  2. Place shrimp in medium freezer bag.
  3. Staple bags together above the seal and freeze.
Cooking Instructions
  1. Thaw overnight in the fridge.
  2. Place large bag ingredients in slow cooker and cook on low 6-7 hours or on high for 3-4 hours.
  3. Add shrimp in the last 30 minutes.
  4. If cooking on high, add shrimp along with large bag contents.
  5. Optional: Make a roux on the stovetop by melting 3 Tbsp. butter and adding 1/4 cup flour, whisking on medium heat until mixture becomes brown, about 4 minutes. Add to slow cooker towards end of cooking to thicken gumbo.
  6. Serve gumbo over rice.