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shrimp-and-sausage gumbo

duncan2929 avatar
Recipe by
virginia duncan
@duncan2929
decatur, AR

I found this in a Southern Living book and it looked so good, I decided to give it a try. And oh my goodness this is so good. It has a smoky taste that is wonderful. It must be the browned flour. YUM!

yield 6 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For shrimp-and-sausage gumbo

  • 1/2 c
    all-purpose flour
  • 1 lb
    andouille sausage, sliced
  • 1 can
    (14.5oz) can diced tomatoes
  • 1 lg
    onion, chopped
  • 1 lg
    green bell pepper, chopped
  • 2
    celery ribs, chopped
  • 4 clove
    garlic cloves, chopped
  • 3
    bay leaves
  • 2 tsp
    creole seasoning
  • 1/2 tsp
    dried thyme
  • 4 c
    chicken broth
  • 3 lb
    large shrimp
  • 1 bunch
    green onions, shredded
  • 1/4 c
    parsley, chopped fresh flat-leaf
  • GARNISH WITH SLICED GREEN ONIONS

How To Make shrimp-and-sausage gumbo

  • 1
    Preheat oven to 400 degrees. Sprinkle flour in a cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Set aside to cool for 10 minutes.
  • 2
    Cook sausage in a Dutch oven over medium heat, stirring occasionally until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
  • 3
    Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on High 5 to 6 hours.
  • 4
    Stir in shrimp, green onions, and parsley. Cover and cook on High 30 minutes, stirring once.
  • 5
    Discard bay leaves; serve over rice.
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