In the winter, I love making heart soups in my crockpot. They help heat you up from the inside out, and the benefit of “set it and forget it”-no brainer! A few weeks ago, I made this cajun shrimp gumbo. It was so good that I made it again last week and decided to share the recipe with all of you!
I picked up a couple of Hurst’s 15 bean soup mixes- the beef flavor and the Cajun flavor- and added shrimp as the meat instead of ham or beef. It came out great, so I decided to share with all of you!
With the beef flavor, I omitted the flavor packet and used 2 tbsp of Old Bay seasoning. I also made some brown rice and served the soup on top of the rice to make it a gumbo. I made the rice separately so you can omit it if you want.
The first time I made my cajun shrimp gumbo, I cooked the beans on low overnight. On my second try, I cooked them on high for 5 hours. I preferred cooking them on low all night. I think the flavors blended so well together.
Cajun Shrimp Gumbo
To start, I soaked the beans overnight in the crockpot. Drained them the next day and checked for debris.
Then, I put the beans back in the crockpot with 8 cups of water, 1 tsp of better than bouillon veggie stock, and 1 tbsp of garlic. Cook on low for 8 hours or high for 5 hours.
During the last hour and a half, soak frozen shrimp in a bowl of water for 15-20 minutes to defrost the shrimp and devein.
Chop up the onion and cook in a large skillet with oil on medium-high heat. After the onion starts to soften, add shrimp and cook for shrimp on each side until shrimp turns pink. Be careful not to overcook it!
When shrimp is done, turn off stove, add can of tomatoes, and seasoning (either the cajun flavor packet or 2 tbsp of Old Bay seasoning). Add to crockpot and let cook for 30 minutes to blend flavors.