Crockpot Gumbo
    • 3tablespoons flour
    • 3tablespoons oil
    • 1/2pound smoked sausagecut into 1/2 inch slices
    • 2cups frozen cut okra
    • 1large onionchopped
    • 1large green bell pepperchopped
    • 3cloves garlicminced
    • 1/4teaspoon ground red cayenne pepper
    • 1/4teaspoon pepper
    • 1ounce can diced tomatoesundrained, 14.5size
    • 1ounce package frozen shelled deveined cooked medium shrimprinsed, 12size
    • 1 1/2 cups regular long-grain white riceuncooked
    • 3cups water
    1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
    2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours.
    3. When ready to serve, cook rice in water as directed on package.
    4. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
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