|
|
|
|||||||
|
 |
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Smoked Shrimp and Sausage Gumbo
SUBMITTED BY: susan Category: Fish and Seafood
INGREDIENTS
1 cup chicken broth
1 package frozen shrimp or 1 lb. fresh shrimp 1 14½-oz can diced tomatoes, undrained ¼ cup cornstarch 2 Tbs olive oil 1 lb Polish sausage, cut into ½-inch pieces 1 medium onion, diced 1 red pepper, diced 1 cup celery, chopped 1 carrot, peeled and chopped 2 tsp dried oregano 2 tsp dried thyme 1/8 tsp red pepper flakes 4 cups prepared long-grain white rice DIRECTIONS
Combine broth and tomatoes in the slow cooker. In a small skillet, add oil, cornstarch and sausage. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat, stir until smooth. Carefully whisk flour mixture into the slow cooker.
Add onion, bell pepper, celery, carrot, oregano, thyme and red pepper flakes to the slow cooker. Stir well. Cover cook on Low 6 hours or until juices are thickened. Add shrimp during last hour of cooking. Serve gumbo over rice.
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
