Best Creole Slow Cooker Sausage Shrimp Gumbo Recipes

SLOW COOKER GUMBO

Steps:

• Optional: Make a roux using the optional butter and flour. On the stovetop add the butter to a skillet over medium heat. Once melted and starting to bubble add the flour to the butter. Whisk to combine and continue to whisk until the mixture becomes a dark brown color about 4 minutes. Remove from the heat, set aside until you are ready to add the the crockpot.
• Add the diced red bell pepper, onion, celery, diced tomatoes, chicken thighs, sliced andouille, cajun seasoning, salt, thyme, broth, minced garlic, and if you are using it the optional roux from step one. Do NOT add the shrimp yet.
• Stir to combine and cook on LOW 6-7 hours or HIGH 3-4 hours.
• During the last 15 minutes of cooking stir in the shrimp. I recommend leaving the shells on for maximum flavor but it isn't absolutely necessary. Once the shrimp is pink and no longer translucent the gumbo is ready to eat. Serve over a bed of rice.

CREOLE, SLOW-COOKER SAUSAGE & SHRIMP GUMBO

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!

GOOD NEW ORLEANS CREOLE GUMBO

Steps:

• Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
• Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
• Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
• Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

SAUSAGE AND SHRIMP GUMBO

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.