SLOW-COOKER GUMBO Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T all-purpose flour
3 T vegetable oil such as canola or extra light olive oil
1/2 lb Cajun-style smoked sausage (or Conecuh)
2 c frozen cut okra (if using fresh, add at half-way point)
1 large white onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
14.5-oz can diced tomatoes, including juice
12 oz frozen, shelled, deveined cooked medium shrimp, rinsed in collander
1-1/2 c uncooked regular long-grain white rice (may substitute basmati rice)
3 c water
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Directions: |
Directions:Combine flour and oil in small saucepan; mix well. Cook on medium-high heat, stirring constantly with whisk, for 5 minutes. Reduce heat to medium and continue stirring and cooking about 10 minutes, until mixture turns paper-bag brown. You are making a roux. Scrape roux immediately into 4-qt slow cooker. Add all remaining ingredients except shrimp, rice and water. Stir to blend. Cover and cook on low setting for 8 hours. When ready to serve meal, cook rice in water in a separate medium saucepan (do not stir, and turn off heat and cover when water reduces). While rice is simmering, add shrimp to slow cooker, cover and cook additional 20 minutes; if using fresh shrimp, cook 10 minutes. To serve, place 1/2 to 1 cup of cooked rice in bowl and ladle gumbo mixture over rice. |
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Number Of
Servings: |
Number Of
Servings:4-6 servings |
Preparation
Time: |
Preparation
Time:All day |
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