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FISH

Bayou Gumbo

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  • 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

 

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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