Slow Cooker Sausage and Seafood Gumbo

Gumbo from a slow cooker? Oh yes. 

Slow-Cooker Sausage and Seafood Gumbo
 
Yield: 8 to 10 servings
Ingredients
  • 1 pound smoked sausage, sliced, such as Conecuh
  • ½ cup vegetable oil
  • ¾ cup all-purpose flour
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 cup chopped green bell pepper
  • 1 tablespoon minced fresh garlic (about 4 cloves)
  • 1 jalapeño, minced
  • 4 cups chicken broth
  • 2 tablespoons chopped fresh thyme, divided
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 bay leaves
  • 1 (14.5-ounce) can fire-roasted tomatoes, undrained
  • 2 pounds medium fresh shrimp, peeled and deveined, tails left on
  • ¾ pound fresh steamed crab claws
  • 1 teaspoon Creole seasoning
  • Cooked rice, to serve
  • Garnish: sliced green onion
Instructions
  1. In a 12-inch cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, approximately 7 minutes. Remove sausage from skillet. Set aside. Discard rendered fat in skillet.
  2. Carefully wipe skillet. Add oil; heat over medium heat. Add flour, stirring until smooth. Cook, stirring constantly with a wooden spoon, until mixture is a deep caramel color, approximately 30 minutes. Add onion, celery, bell pepper, garlic, and jalapeño; cook, stirring constantly, until softened, approximately 5 minutes.
  3. Gradually stir in broth. Bring to a boil; reduce heat to medium-low. Simmer, stirring constantly, until mixture is smooth and has thickened, approximately 2 minutes. Transfer to a 5- to 6-quart slow cooker. Add sausage, 1 tablespoon thyme, salt, pepper, bay leaves, and tomato.
  4. Cover, and cook on low 5 hours. Add shrimp, crab claws, Creole seasoning, and remaining 1 tablespoon thyme. Cover, and cook on high until shrimp are pink and firm, approximately 30 minutes, stirring twice. Discard bay leaves. Serve over rice. Garnish with green onion, if desired.

 

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