Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
35 Mins
Total Time
6 Hours 25 Mins
Yield
Makes 6 servings

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

AddiePaddie's Review

DIANAB
June 26, 2014
N/A

DIANAB's Review

AddiePaddie
June 24, 2014
Awesome recipe. I added okra and a tad more creole seasoning.

hesshaus's Review

Kenna27
January 15, 2014
N/A

lemongirl's Review

lemongirl
October 02, 2013
Excellent recipe, a keeper for sure.

Kenna27's Review

AlisaMason
September 30, 2013
This was wonderful and easy - everyone raved about it. Definitely a keeper recipe at my house. I added one lb. of cooked chicken and only used 2 lbs. shrimp.

AlisaMason's Review

hesshaus
January 29, 2013
N/A

Mireillejones's Review

Mireillejones
December 25, 2012
N/A