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Down-on-the-Bayou Gumbo

Oxmoor House
Yield Makes 6 servings
You can’t help but smile with a bowl of gumbo in front of you!


  • 3 tablespoons all-purpose flour
  • 3 tablespoons oil
  • 1/2 pound smoked sausage, sliced 1/2-inch thick
  • 2 cups frozen okra
  • 14 1/2-oz. can diced tomatoes
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 3/4 pound cooked medium shrimp, peeled
  • 1 1/2 cups long-cooking rice, cooked

How to Make It

  1. Stir together flour and oil in a small saucepan over medium heat. Cook, stirring constantly, for 5 minutes. Reduce heat and cook, stirring constantly, for about 10 minutes or until mixture turns reddish brown. Spoon mixture into a slow cooker; stir in remaining ingredients except shrimp and rice. Cover and cook on high setting for one hour; then 5 hours on low setting. Twenty minutes before serving, add shrimp to slow cooker; mix well. Cover and cook on low setting. Ladle gumbo over cooked rice in soup bowls.

Gooseberry Patch Christmas Book 12