Slow Cooker Shrimp and Sausage Gumbo Recipe

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve with hot cooked rice or French bread.