Follow these steps for perfect results
all-purpose flour
oil
smoked sausage
sliced
frozen cut okra
onion
minced
green bell pepper
minced
garlic cloves
chopped
ground red pepper (cayenne)
freshly-ground black pepper
diced tomatoes
undrained
medium shelled deveined cooked shrimp
rinsed
regular long-grain white rice
uncooked
water
Combine flour and oil in a small saucepan.
Mix well to form a roux.
Cook the roux over medium-high heat, stirring constantly, for 5 minutes.
Reduce heat to medium and continue cooking, stirring constantly, until the roux turns reddish-brown (about 10 minutes).
Place the roux in a 3 1/2- to 4-qt crockpot.
Stir in sausage, okra, onion, green bell pepper, garlic, red pepper, black pepper, and diced tomatoes.
Cover and cook on low setting for 7 to 9 hours.
When ready to serve, cook rice in water as directed on package.
Add shrimp to the gumbo mix in the crockpot and mix well.
Cover and cook on low for an additional 20 minutes.
Serve the gumbo over rice.
Expert advice for the best results
Adjust the amount of cayenne pepper to your spice preference.
For a thicker gumbo, add a cornstarch slurry in the last 30 minutes of cooking.
Serve with a dollop of sour cream or a sprinkle of fresh parsley.
Everything you need to know before you start
20 min
Can be made a day in advance.
Serve in a bowl with a scoop of rice in the center, garnished with fresh parsley or green onions.
Serve hot with rice.
Offer hot sauce on the side.
Complements the spice.
Balances the savory flavors.
Discover the story behind this recipe
A staple dish in Louisiana Creole and Cajun cuisine, often served at celebrations and gatherings.
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