🥣Slow Cooker Southern Gumbo Soup with Shrimp

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    26 g
  • Cholesterol

    111.8 mg
  • Fat

    2 g
  • Fiber

    1.2 g
  • Protein

    25.9 g
  • Saturated Fat

    0.4 g
  • Serving Size

  • Sodium

    146 mg
  • Sugar

    2 g
  • Trans Fat

    1 g
  • Unsaturated Fat

    0.4 g
  • Potassium

    331.4 mg
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Slow cooker Southern gumbo soup with shrimp. This Southern gumbo soup is easy to make and full of flavor. Ready in 4 hours, this soup recipe takes advantage of the convenience of the slow cooker.

What are the benefits of using a slow cooker to cook gumbo soup?

Slow cookers are the best way to make gumbo soup. They allow you to set the cooking time and temperature, not having to worry about anything else. Slow cookers also allow you to make gumbo soup without adding oil or fat, which is great for those on a diet.

What other dishes could I make with the ingredients in gumbo soup?

This is a question that is often asked by people who like gumbo soup. There are many recipes that you can make with the ingredients in gumbo soup. One of the most popular dishes to make with gumbo soup is fried rice. You will need to cook the rice first and then add some shrimp, vegetables, and spices. You can also make a seafood pasta dish or a fried fish dish.

What are the spices used in slow cooker gumbo?

The list of spices used in gumbo can vary greatly depending on the region. The most common ones are garlic, onion, red pepper flakes, thyme, and bay leaves.

Slow Cooker Southern Gumbo Soup with Shrimp

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  • 1 quart (1 L) fish stock
  • 3 cups finely chopped tomatoes
  • 3/4 cup sliced yellow onions
  • 3/4 cup sliced red bell pepper
  • 1 bay leaf
  • 1/8 teaspoon crushed red eppper
  • 2/3 pound (360 g) cubed skinless red snapper fillets
  • 2/3 pound (360 g) peeled and deveined large shrimp
  • 1 teaspoon gumbo file powder
  • salt and freshly ground black pepper, to taste


Step 1

In a 6-quart (6 L) slow cooker, combine fish stock, vegetables, bay leaf, and crushed red pepper. Cover the pot and cook on a high-heat setting for 4 hours, adding seafood and file powder during the last 10 minutes.

Step 2

Turn off the cooker and open the lid. Discard bay leaf. Season to taste with salt and black pepper.

Step 3

Ladle the gumbo soup into soup bowls. Serve hot.

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