Crock Pot Seafood And Andouille Sausage Gumbo Recipe

ingredients

3 tablespoons flour
3 tablespoons oil
1 pound andouille sausage, chopped
2 cups frozen okra
1 onion, chopped
2 medium green bell peppers, chopped
6 stalks celery chopped
3 cloves garlic, minced
1/4 teaspoon thyme
2 large bay leaves
1/4 teaspoon white pepper**
1 can (14.5 ounce size) diced tomatoes undrained
4 cups fish stock or water
1 pound fresh lump crabmeat
1 package frozen crawfish*
1 pint drained oysters
1 1/2 cup uncooked white or brown rice
3 cups water for rice

directions

To Make Roux: In a small saucepan combine flour and oil; mix well. Cook stirring constantly over medium high heat for 5 minutes. Reduce heat to medium; cook stirring constantly approximately 10 minutes or until mixture turns reddish brown.

To Make Gumbo: Place flour oil mixture in 4 quart Crock pot. Stir in sausage, okra, onion, bell pepper, celery, garlic, thyme, bay leaves, tomatoes, and fish stock. Cover and cook on low for 7 - 8.5 hours. Add crabmeat, crawfish, and oysters to the Crock pot. Cover and cook on low for an additional 30 minutes.

To Make Rice: Put water for rice in a pot on high. Once it is boiling add rice. Follow cook times on the package of rice. Serve Gumbo over rice

This recipe was originally created for someone who was allergic to shrimp but not other seafood. Therefore, you can substitute shrimp for the crawfish or add 1 package of frozen shrimp to the recipe if desired. The shrimp will be added to the Crock pot at the same time as the crawfish.

* If desired 2 tablespoons of gumbo file may be added to the recipe with the other seasonings.

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