Snow Day with The UnKitchen Diva – Slow Cooker Sausage and Shrimp Gumbo

Slow Cooker Sausage and Shrimp Gumbo

Snow, snow and more snow. The UnKitchen Diva is done and frankly wondering why the heck they even scheduled school for the month of January this year… So bored, and locked in the house for hours huddled under the electric blanket next to the space heater, The UnKitchen Diva needed to break the rut. Hours (and I do mean hours and hours) later on Pinterest (or at least she thinks it was Pinterest…) she came upon this recipe for Slow Cooker Sausage and Shrimp Gumbo. “Hmmm gumbo… I’ve never tried (nor eaten) gumbo before, this could be an excellent snow day experiment” she thought. (And it’s not like she hasn’t had enough snow days this year…)

Have you ever thrown only flour into a pan and put it on high heat? The UnKitchen Diva was highly skeptical on this working. Amazingly it did (just don’t turn your back on it! As The UnKitchen Diva learned brown goes to black pretty damn quickly!!) Now The UnKitchen Diva used cooked medium size shrimp with the tails on… Yeah tails on, that meant she had to sit there and take the tail/shells off of each and every piece of shrimp going into the pot..  Since she was using cooked shrimp the timing for putting the shrimp in the cooker was different than what is stated in the original recipe. After scouring google for the appropriate time to put cooked shrimp into a slow cooker she settled on 15 min – it just felt right. The UnKitchen Diva also did not use celery. As far as she is concerned buying a head of celery for 2 ribs when she knows the rest will never be used is a complete waste!

All in all, The UnKitchen Diva gave this snow day experiment a thumbs up. But… not a thumbs up where you want to eat this every day for lunch for the rest of the week kind of thumbs up. Gumbo has a bit of a “kick” – apparently “the kick” and The UnKitchen Diva’s stomach can only stand each other for short periods of time..

Slow Cooker Sausage and Shrimp Gumbo

1 (14½ ounce) can diced tomatoes                     1¼ cup chicken broth
¼ cup all-purpose flour                                      2 tablespoons olive oil
¾ lb Smoked sausage, cut into ½ pieces              1 lb shrimp
1 medium onion, diced                                        1 green bell pepper, diced
2 celery ribs, chopped                                         2 teaspoons dried oregano
2 teaspoons dried thyme                                     ⅛ teaspoon ground red pepper

1. Combine tomatoes with juice and broth in slow cooker.

2. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown.

3. Reduce heat to medium; stir flour about 4 minutes.

4. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.

5. Add sausage, onion, bell pepper, celery, oregano, thyme, and red pepper. Stir well.

6. Cover; cook on LOW 3½ hours.

7. Add shrimp and cook for an additional hour.

8. Serve gumbo over rice.

Posted by on January 29th, 2014

Leave a Reply