Down-on-the-Bayou Gumbo

Down-on-the-Bayou Gumbo Recipe
Oxmoor House
You can’t help but smile with a bowl of gumbo in front of you!

Yield:

Makes 6 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

Sue Neely, Greenville, IL,

Gooseberry Patch Christmas Book 12

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