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
celery ribs, chopped
4 clove
garlic cloves, chopped
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


  • 1Preheat 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.
  • 2Cook 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.
  • 3Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on High 5 to 6 hours.
  • 4Stir in shrimp, green onions, and parsley. Cover and cook on High 30 minutes, stirring once.
  • 5Discard bay leaves; serve over rice.

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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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