You don’t need to travel to New Orleans for a great gumbo… or even labor over a hot stove at home to make your own.
Our shrimp and sausage gumbo starts with a quick roux, which is added to your slow cooker along with smoked sausage, veggies, and seasonings. Cooked shrimp is added fifteen minutes before serving for a Big Easy-style meal that is big on flavor and easy on effort.
½ pound andouille sausage, sliced into ½ inch pieces
1 cup frozen okra, sliced
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 Tablespoon minced garlic
2 cups chicken or vegetable stock
14½ ounce can diced tomatoes, undrained
tabasco sauce or cayenne pepper, to taste
salt and pepper, to taste
Directions
Rinse the peeled and deveined gulf shrimp
under cold running water. Add to a saucepan of boiling water with a dash of
salt. Cook until shrimp are pink with opaque centers, about two minutes. Drain
and transfer shrimp to a bowl. Cover and set aside in refrigerator.
Melt the butter in another saucepan over
low heat and whisk in flour until smooth. Cook over medium-low heat until roux
thickens and browns, stirring constantly to prevent burning.
Add the roux to a slow cooker and stir in
all remaining ingredients except for shrimp. Cover and cook on low for eight to
nine hours.
Fold the cooked shrimp into the gumbo, then
replace the lid and continue cooking on low for an additional 15 minutes or
until shrimp is heated through.
