Monday, January 21, 2013

Shrimp and Sausage Gumbo

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 

Directions:
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 quart slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker.
4. Cover and cook on high 5 to 6 hours.
5. Stir in shrimp, green onions, and parsley. 

6. Cover and cook on high 30 minutes, stirring once. Discard bay leaves before serving.

1 comment:

  1. Anyone would be excited to try and cook this delicious recipe. I know, because I would try cooking it if only my oven has been repaired.

    Lauren Hixon

    ReplyDelete