Slow Cooker
Sausage-and-Shrimp Gumbo
Hot Cooked Rice and Crispy Baguette
Wine Recommendation
Meiomi Pinot Noir
Ingredients
- 1 (12-oz) pkg andouille chicken sausage, sliced
- ½ cup vegetable oil
- ¾ cup all-purpose flour
- 1 (32-oz) carton low-sodium chicken broth
- 1 sweet onion, chopped
- 2 cups chopped celery
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- 4 bay leaves
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 lb unpeeled medium-size, raw shrimp, peeled and deveined
- 1 (16-oz) pkg frozen sliced okra
- 1 tsp Creole seasoning
Instructions
- Cook sausage over medium heat in a large saucepan until browned; remove from skillet.
- Wipe pan clean.
- Add oil to pan; heat over medium heat.
- Whisk in flour, and cook, stirring constantly, 15 to 20 minutes or until caramel colored.
- Gradually stir in broth until blended; cook 5 minutes.
- Place sausage, onion, celery, bell pepper, garlic, thyme, salt, pepper, bay leaves, tomatoes and broth mixture in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 5 hours.
- Add shrimp, okra, and Creole seasoning; cover, increase heat to HIGH, and cook 30 minutes or just until shrimp turn pink.
- Discard bay leaves; serve over rice.
Side Dish Ingredients
- 2 cups long-grain brown rice, rinsed
- 1 (16-oz) baguette
Side Dish Instructions
- Cook rice according to package directions.
- Preheat oven to 400°F.
- Bake bread, directly on oven rack, 10 minutes or until crisp.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
