CREOLE, SLOW-COOKER SAUSAGE & SHRIMP GUMBO
I have made various versions of gumbo over the years but since some of us slightly, ( wink, wink,) older people have trouble digesting too spicy foods, I dialed it down just a tad. This is so aromatic and delicious served w/ slices of lightly toasted French Baguette bread. Enjoy!!
Provided by sherry monfils @smonfils
Categories Pork
Number Of Ingredients 15
Steps:
- Lightly spray the slow cooker liner w/ cooking spray. In medium sized pot, over medium-high heat, heat oil. Stir in flour and cook, stirring, for 6 minutes. Reduce heat to medium.
- Stir in onions, celery, bell peppers and garlic. Cook, stirring 5 minutes. Add the broth and 2 bottles of clam juice. Stir and cook 4 minutes. Pour into slow cooker.
- Add sliced sausage, okra, the undrained tomatoes, corn and 1 tsp of the Creole seasoning. Stir, cover, cook on low for 4 hrs. Do NOT lift lid. Once this has cooked for the 4 hrs, Sprinkle the shrimp w/ the remaining Creole seasoning. Heat a large skillet over med-high heat. Add just a drop of olive oil and add the shrimp. Cook 3-4 minutes and then add to cooker. Stir. Meanwhile make rice as directed. When rice is done, add to cooker and serve the gumbo!
CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO
Make and share this Creole-Style Shrimp and Sausage Gumbo recipe from Food.com.
Provided by ratherbeswimmin
Categories Gumbo
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
- Decrease heat to med-low and simmer for 20 minutes.
- Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
- Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
- Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
- Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
- Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
- Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
- Stir in the remaining stock.
- Increase the heat to high and bring to a boil.
- Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
- Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
- Stir in the shrimp and simmer until cooked through, about 5 minutes.
- Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
- Remove the bay leaves and serve immediately.
Nutrition Facts : Calories 408.9, Fat 30.8, SaturatedFat 7.2, Cholesterol 143, Sodium 1321, Carbohydrate 12.2, Fiber 1.5, Sugar 2.7, Protein 20.2
SAUSAGE AND SHRIMP GUMBO
This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Cut sausage into 1/2-inch slices; set aside.
- Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
- Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
- Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
- Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
- Ladle gumbo into bowls with rice.
Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g
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