Makes 8 servings
Prep. Time: 30 minutes Cooking Time: 4¼–5½ hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
2 onions, chopped
3 ribs celery, chopped
½ cup diced green bell pepper
2 cloves garlic, chopped
1 cup chopped fresh or frozen okra
½ cup diced andouille or chorizo sausage *make sure yours is gluten-free to keep this recipe gluten-free
2 15-oz. cans tomatoes, undrained
3 Tbsp. tomato paste
1 chicken bouillon cube *choose gluten-free cubes to make this recipe gluten-free
¼ tsp. freshly ground black pepper
¼ tsp. dried thyme
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label bag with the information below, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 8 servings
    Cooking Time: 4¼–5½ hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking:
    1½ lbs. raw shrimp, peeled and deveined, chopped if large
    Serving Suggestion: Serve over rice, or serve with French bread. *omit French bread to keep this recipe gluten-free


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover and cook on low for 4–5 hours, until vegetables are soft.
  4. Add shrimp. Cook for 15–20 more minutes on Low, until shrimp are just opaque and cooked through. Thin Gumbo if necessary with a little water, broth, or wine. Taste and adjust salt.

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