A fascinating dish with the combination of sausages, shrimp and veggies.
If you love sausages but also a big seafood fan, then you would definitely want to give this dish a try. With the additional veggies, this dish is actually a really great catch and a good option whenever you have a gathering or get together where you need to bring or serve your own home cooked dish.
My hubby is actually allergic to seafoods, so it is quite a challenge if you have guests who are looking for seafoods in a sudden visit especially relatives who are seafood lovers. This has made me very diligent in finding the perfect recipe both my hubby and other people eating it would enjoy.
Here a very good example of such dish. The thing I love the most about this dish is the kick of spice it gives out. Try it out and tell us what you think.
Check out the recipe below.
Crock Pot Gumbo
3 tablespoons flour
3 tablespoons oil
1/2 pound 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 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux.
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 Crockpot.
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 crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
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