My husband grew up near the bayou, that’s right in Louisiana. He misses the food, especially gumbo and crawdads. Well I am not about to attempt to boil us some crawdads, so here is my take at gumbo. Surprisingly, I too love it. I guess my husband isn’t the only good thing that came from the bayou. (Wink, wink)
- 1 (14½ ounce) can diced tomatoes
- 1¼ cup chicken broth
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ¾ lb Smoked sausage, cut into ½ pieces
- 1 lb shrimp
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, chopped
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- ⅛ teaspoon ground red pepper
Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
Add sausage, onion, bell pepper, celery, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 3½ hours. Add shrimp and cook for an additional hour.
Serve gumbo over rice.
My review: I was never a big gumbo fan but I absolutely love this. The smoky flavor that is left lingering on your palate, leaves me want to go back for more. And the shrimp to sausage ratio is just perfect. The body of the soup isn’t over powered by the amount of broth. Over all the most perfect combination of well…everything.
Kids review: The shrimp is the first thing gone in this dish and the rice is the last….that is a sign of a good gumbo.
Adapted from Myrtha Stewart