Slow Cooker Shrimp Gumbo
"In this easy recipe adapted from Southern Living magazine, your slow cooker does most of the hard work. All you have to do is brown some all-purpose flour in the oven, whisk it into a smooth roux with chicken broth, quickly brown the andouille sausage, and combine everything but the shrimp in your slow cooker’s crock for a five-hour simmer. To stay moist, the shrimp is added 30 minutes before the gumbo is done. Serve with rice pilaf. Special equipment: You’ll need a cast-iron skillet and a large, 6-quart slow cooker to make this recipe...."
INGREDIENTS
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1/2 cup all-purpose flour
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1 pound andouille sausage, cut on the bias into 1/2-inch slices
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1 (15-ounce) can diced tomatoes, preferably San Marzanos
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1 medium yellow onion, medium dice
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1 medium green bell pepper, cored, seeded, and medium dice
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2 medium celery stalks, medium dice
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4 medium garlic cloves, minced
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2 bay leaves
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2 teaspoons Creole seasoning or homemade Cajun spice mix
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1/2 teaspoon dried thyme
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4 cups low-sodium chicken broth
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3 pounds large shrimp, peeled and deveined
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1 bunch green onions, trimmed and sliced
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1/4 cup chopped flat-leaf parsley
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