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Shrimp and Sausage Gumbo


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  • 1/2 cup all purpose flour
  • 1 lb Andouille sausage sliced
  • 1 14.5oz can diced tomatoes
  • 1 large onion chopped
  • 1 large green bell pepper, chopped
  • 2 celery ribs chopped
  • 4 garlic cloves chopped
  • 3 bay leaves
  • 2 tsp. creole seasoning
  • 1/2 tsp. dried thyme
  • 4 cups chicken broth
  • 3 lbs. unpeeled large raw shrimp, peeled and deveined
  • 1 bunch green onions, sliced
  • 1/4 cup parsley



Step 1

1. Preheat oven to 400. sprinkle flour in a 9 inch cast iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6 qt. slow cooker, add tomatoes and next 7 ingredients.
3.Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on High 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on High 30 minutes stirring once. Discard bay leaves before serving.


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