Creole-Style Shrimp and Sausage Gumbo is a hearty, flavorful dish that brings the taste of Louisiana right to your kitchen. This slow-cooked gumbo is packed with succulent shrimp, savory smoked sausage, and fresh vegetables, all simmered together in a rich, spicy broth.
It’s a comforting and satisfying meal that’s perfect for any day of the week, especially when you want something that’s both delicious and easy to prepare.
This recipe makes the most of your slow cooker, allowing the flavors to develop and meld together over several hours. The addition of okra towards the end of cooking adds a classic touch to the gumbo, giving it the perfect texture and a bit of that signature Creole flavor.
Served over warm, cooked rice, this dish is a complete meal that’s sure to please everyone at the table.
Ingredients:
- 2 cans (14 oz each) stewed tomatoes
- 1/4 pound reduced-fat smoked sausage, sliced
- 1 red bell pepper, chopped
- 1 clove garlic, peeled and minced
- 1/8 teaspoon crushed red pepper
- 1/2 pound fresh sliced okra
- 3/4 pound medium shrimp, peeled and deveined
- Salt, to taste
- 3 cups cooked rice, warm
Directions:
- Prepare the Slow Cooker: In a 6-quart slow cooker, combine the stewed tomatoes, sliced smoked sausage, chopped red bell pepper, minced garlic, and crushed red pepper. Stir everything together to ensure the ingredients are well mixed.
- Slow Cook: Cover the slow cooker and cook on the low-heat setting for 6 to 7 hours. This slow cooking allows the flavors to fully develop and the sausage to infuse the broth with its smoky taste.
- Add Okra and Shrimp: About 30 minutes before the cooking time is up, add the fresh sliced okra to the slow cooker. Stir it in gently. Then, about 10 minutes before the end of the cooking time, add the peeled and deveined shrimp. Stir again to combine.
- Finish Cooking: Let the shrimp cook just until they are opaque and pink, and the okra is tender.
- Serve: Turn off the slow cooker. Season the gumbo to taste with salt. Serve the shrimp and sausage mixture over warm, cooked rice.
