Shrimp-and-Sausage Gumbo

Shrimp-and-sausage Gumbo Recipe

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virginia duncan


I found this in a Southern Living book and it looked so good, I decided to give it a try. And oh my goodness this is so good. It has a smoky taste that is wonderful.
It must be the browned flour. YUM!


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20 Min
6 Hr
Slow Cooker Crock Pot


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  • 1/2 c
    all-purpose flour
  • 1 lb
    andouille sausage, sliced
  • 1 can(s)
    (14.5oz) can diced tomatoes
  • 1 large
    onion, chopped
  • 1 large
    green bell pepper, chopped
  • 2
    celery ribs, chopped
  • 4 clove
    garlic cloves, chopped
  • 3
    bay leaves
  • 2 tsp
    creole seasoning
  • 1/2 tsp
    dried thyme
  • 4 c
    chicken broth
  • 3 lb
    large shrimp
  • 1 bunch
    green onions, shredded
  • 1/4 c
    parsley, chopped fresh flat-leaf

How to Make Shrimp-and-Sausage Gumbo


  1. Preheat oven to 400 degrees. Sprinkle flour in a cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once.
    Set aside to cool for 10 minutes.
  2. Cook sausage in a Dutch oven over medium heat, stirring occasionally until browned.
    Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
  3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on High 5 to 6 hours.
  4. Stir in shrimp, green onions, and parsley. Cover and cook on High 30 minutes, stirring once.
  5. Discard bay leaves; serve over rice.

Printable Recipe Card

About Shrimp-and-Sausage Gumbo

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Healthy

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