CrockPot Bayou Gumbo
Source of Recipe
Unknown
List of Ingredients
3 Tbsp Pillsbury Best All-Purpose Flour
3 Tbsp oil
1/2 lb smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 tsp ground red pepper (cayenne)
1/4 tsp pepper
1 can (14.5 ounce) diced tomatoes, undrained
1 pkg (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
Recipe
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
Makes 6 servings
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