Craving bold Louisiana flavors without the fuss? This easy crockpot gumbo with sausage, shrimp, and okra brings authentic Cajun taste straight to your slow cooker. Traditionally, gumbo is made with a flour-based roux, but this crockpot gumbo no roux version is lighter, diabetic-friendly, and still packed with rich smoky flavor.
Made with andouille sausage, tender shrimp, and okra for natural thickening, this dish is hearty yet low in carbs. You can keep it traditional with an optional almond flour roux, or go carb-free with xanthan gum. Either way, this slow cooker gumbo simmers all day while you go about your routine — ready to serve over cauliflower rice for a low-carb meal, or on its own for a cozy bowl of Cajun comfort.
Ingredients
Method
- In a skillet over high heat, sauté the onion, bell pepper, and celery for 3–4 minutes until lightly charred at the edges. This adds smoky, caramelized flavor. Set aside.
- In a small skillet, heat 2 tbsp oil over medium-low heat. Whisk in 2 tbsp almond flour and cook, stirring constantly, until deep brown (like milk chocolate, about 12–15 minutes). Note: Almond flour is lower-carb than wheat flour. Do this step if it fits within your carb count, or skip and thicken later with okra or xanthan gum.
- Add charred vegetables, garlic, diced tomatoes, chicken broth, okra, bay leaf, Cajun seasoning, smoked paprika, thyme, cayenne, salt, pepper, sliced sausage, and smoked ham hock or bacon (if using) to the crockpot. Stir in the roux if using.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until vegetables are tender and flavors meld.
- Stir in shrimp about 15 minutes before serving. Cook until shrimp turn pink and opaque.
- If you skipped the roux but want a thicker gumbo, stir in ⅛ tsp xanthan gum during the last 10 minutes. Or, let the okra naturally thicken the gumbo.
- If using liquid smoke, add during the last 30 minutes.
- Remove bay leaf, taste, and adjust seasoning. Serve plain, or over cauliflower rice to keep carbs low
Recipe Tips
Storage: Keeps well up to 3 days in the fridge. Flavors deepen overnight.
Diabetic notes: Use almond flour roux or xanthan gum to keep carbs low. Check sausage and tomatoes for hidden sugars.
Sausage-only option: Skip shrimp if preferred.
Spicier option: Add more cayenne or Cajun seasoning (spices are carb-free).
Okra tip: Frozen okra works fine — no need to thaw.
Diabetic-Friendly Considerations
Sodium Awareness: Use low-sodium broth and adjust salt to taste.
Low-Carb Substitutions: Almond flour roux = ~2g net carbs per 2 tbsp vs. 11g for wheat flour. Xanthan gum = 0 carbs.
No Added Sugars: Use sugar-free diced tomatoes and seasoning blends.
Serving Option: Cauliflower rice (2–3g net carbs/cup) instead of white rice (~45g carbs/cup).
Portion Control: Stick to 1–1.5 cups gumbo per serving.
