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Bayou Gumbo


3 tablespoons all purpose flour
3 tablespoons oil
pound smoked sausage, cut into inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
teaspoon ground red pepper (cayenne)
teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 cups uncooked regular long-grain white rice
3 cups water


Serves: 6


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 ½ 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.

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