Soups, Stews and Chills by Leah McLaughlin

Author:Leah McLaughlin [McLaughlin, Leah]
Language: eng
Format: epub
Published: 2018-08-31T18:30:00+00:00

Gumbos Stews and Chowders

Slow-Cooker Star

Shrimp-and-Sausage Gumbo

Makes 6 servings

Hands-On Time 27 min.

Total Time 5 hours, 57 min.

½ cup all-purpose flour

1 lb. andouille sausage, sliced

1 (14.5-oz.) 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

½ tsp. dried thyme

4 cups chicken broth

3 lb. unpeeled, large raw shrimp, peeled and deveined

1 bunch green onions, sliced

¼ cup chopped fresh flat-leaf parsley

Garnish: sliced green onions

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.

Souper Tip

Serve with an easy-to-make herbed rice: Stir together 3 cups hot cooked rice and ¼ cup chopped fresh flat-leaf parsley for additional color and flavor.

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