Smoked Shrimp and Sausage Gumbo

  • 1 C Chicken Broth
  • 1 lbs. Shrimp
  • 14 1/2 oz Diced Tomates, Undrained
  • 1/4 C Cornstarch
  • 2 tsp Olive Oil
  • 1 lbs. Polish Sausage, Cut into 1/2" Pieces
  • 1 Medium Onion, Diced
  • 1 Red Pepper, Diced
  • 1 C Celery, Chopped
  • 1 Carrot, Peeled and Chopped
  • 2 tsp Oregano
  • 2 tsp Thyme
  • Red Pepper Flakes, to taste
  • 4 C Long Grain Rice, Prepared

  1. Combine broth and tomatoes in Crock-Pot.
  2. Add oil, cornstarch, and sausage to small skillet.
  3. Cook sausage over high heat without stirring 3-4 minutes, or until cornstarch begins to brown.
  4. Reduce heat, and stir until smooth.
  5. Carefully whisk cornstarch mixture into Crock-Pot.
  6. Add onion, bell pepper, celery, carrot, oregano, thyme, and red pepper flakes to the Crock-Pot.
  7. Stir well.
  8. Cover; cook on low for 6 hours, or until the juices are thickened.
  9. Add shrimp during last hour of cooking.
  10. Serve gumbo over rice.

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