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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Shrimp-and-Sausage Gumbo

Serve this slow-cooker version of a Louisiana classic for dinner. Just don't be surprised if your family comes back for seconds.

Southern Living NOVEMBER 2012

  • Yield: Makes 6 servings
  • Hands-on:35 Minutes
  • Total:6 Hours, 25 Minutes

Ingredients

  • 1/2 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 1 (14.5-oz.) can diced tomatoes
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, chopped
  • 3 bay leaves
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon dried thyme
  • 4 cups chicken broth
  • 3 pounds unpeeled, large raw shrimp, peeled and deveined
  • 1 bunch green onions, sliced
  • 1/4 cup chopped fresh flat-leaf parsley
  • Garnish: sliced green onions

Preparation

1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.

2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or 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. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.

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Shrimp-and-Sausage Gumbo recipe

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