As the evenings begin to cool off, there is nothing better than a hearty, Cajun-inspired gumbo to warm you up! The delicious sausage, shrimp and vegetables combine to give you deep flavors that will warm you to the core. To top it all off, this recipe is for a slow cooker which means after a little prep time, you simply toss all the ingredients into the slow cooker, it turn it on and dinner is ready with no fuss.
The really great thing about a huge pot of gumbo, is that it freezes really well making it even easier to prep ahead.
Slow Cooker Shrimp-and-Sausage Gumbo
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 stalks, chopped
4 garlic cloves, chopped
3 bay leaves
2 teaspoons Cajun 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 parsley
Garnish: sliced green onions
Brown flour in a pan, stirring constantly.
Cook sausage in a pan 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.
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. Cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.
Serve over rice if desired.
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