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3 tablespoons Pillsbury Best all-purpose flour
3 tablespoons oil
1/2 pound smoked sausage -- cut 1/2" slices
2 cups frozen cut okra
1 large onion -- chopped
1 large green bell pepper -- chopped
3 garlic cloves -- minced
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon freshly-ground black pepper
1 can diced tomatoes - (14 1/2 oz) -- undrained
12 ounces medium shelled deveined cooked 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 to 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.
This recipe yields 6 servings.
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