Bayou Gumbo (slow cooker)

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Pre-Notes

This is one of my favorite recipes that Beth has shared with me! No matter how many times I make it, hers always tastes better than mine!

Ingredients

Roux

1. 5 T flour
2. 5 T vegetable oil

Gumbo

3. 2 lb andouille sausage links, cut into discs (such as Johnsonville New Orleans Style or Hillshire Farms)
4. 2 c fresh or frozen okra, cut
5. 1 large red onion, chopped
6. 3 large green bell pepper, chopped
7. 3 large red bell pepper, chopped
8. 3 garlic cloves, minced
9. 1/4 t cayenne pepper
10. 1 (28 oz) can crushed tomatoes, undrained
11. 2 lb frozen shelled, deveined cooked or uncooked medium shrimp, rinsed

Rice

12. 1 1/2 c uncooked rice, cooked to package directions

Instructions

Roux

1. In small saucepan, combine flour and oil; mix well. Cook stirring constantly, over medium-high heat for 3-4 minutes. Reduce heat to medium; cook, stirring constantly, about 3-4 minutes or until mixture turns redish brown. (Watch this closely, the times can vary. Develop the redish brown color, but be careful not to overcook, this roux can burn very quickly after it reaches full color.)

Gumbo

1. Place roux in 3 1/2 to 4 qt slow cooker.
2. Stir in sausage, okra, onion, green pepper, garlic, cayenne pepper, and tomatoes; mix well.
3. Cover, cook on Low, 7 to 9 hours.
4. Add shrimp to gumbo mixture in slow cooker; mix well.
5. Cover; cook on Low for an additional 20 minutes.
6. Serve gumbo over rice.

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