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.
- 1 pound fresh white gulf shrimp, peeled and deveined
- 3 tablespoons flour
- 3 tablespoons butter
- 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
- 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.
- Serve with hot cooked rice or French bread.
SEAFOOD USED IN THIS RECIPE