Overhead view of two bowls of Shrimp Gumbo served with rice.

Shrimp Gumbo

This easy-prep slow cooker recipe is perfect for colder weather and delivers a filling and delicious meal! The classic Cajun dish blends shrimp, andouille, chicken, and vegetables with U.S.-grown long grain rice and was developed by our friends at the Seafood Nutrition Partnership.

  • Servings
  • Serving Size
    1 bowl
  • Prep Time
    20 min
  • Cook Time
    6 hrs
  • Total Time
    6 hrs 20 min


  • 2 medium celery stalks, minced
  • 3 cloves garlic, minced
  • ½ cup of all-purpose flour
  • 1 large onion chopped
  • 1 large green bell pepper, chopped
  • 2 teaspoons Cajun seasoning
  • 2 cups reduced-sodium chicken broth
  • 3 medium green onion stalks, sliced
  • 2 boneless chicken breasts, cut into cubes
  • 1 can diced tomatoes
  • 12 oz andouille sausage, sliced
  • 1 lb deveined shrimp
  • 3 cups long grain rice
  • salt and pepper to taste.


  • Cook long grain rice according to package instructions and set aside.
  • Preheat oven to 400 degrees. Sprinkle the flour on a heavy sheet pan and bake for 15 minutes. Stir occasionally and cool to room temperature.
  • Cook sausage and chicken in a non-stick skillet for 3-4 minutes until lightly browned.
  • Place sausage, chicken, onion, bell pepper, celery, garlic, tomatoes, and seasoning into a slow cooker.
  • In a medium bowl, whisk together the broth and browned flour. Pour into slow cooker until fully blended.
  • Cover and cook on high for 6 hours or low for 8 hours.
  • Turn the slow cooker on warm and then place shrimp in a non-stick skillet. Cook for 3 minutes on each side and then place in crock pot.
  • Serve over cooked rice and garnish with green onions.
  • Optional: add your favorite bread or crackers for an added crunch.

Recipe Notes

Visit the Seafood Nutrition Partnership for more information.