3 tablespoons flour 3 tablespoons oil 1/2 pound smoked sausage, cut into 1/2 inch slices 2 cups frozen cut okra 1 large onion, chopped 1 large green bell pepper, chopped 3 cloves garlic, minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon black pepper 1 can (14.5 ounce size) diced tomatoes, undrained 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed 1 1/2 cup uncooked regular long-grain white rice 3 cups water
In 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, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.
Valerie's Review REVIEW: July 18, 2013 This is a great gumbo recipe! If you didn't know better you would think a Cajun cook stood over a stove all day making this for you. It has all the true elements of "real" gumbo but with the simplicity of using a crock pot. VERY good recipe and very easy.
Member since: Aug 23, 2002
wingingitchef October 30, 2014 REVIEW:
BLC March 2, 2014 REVIEW:
Just trying doubled the recipe.. will get back to ya regarding the outcome .. can't wait to eat..
Lady Creole February 5, 2014 COMMENT: How about half the time on the high setting?
Guest Foodie October 10, 2013 REVIEW:
Member since: Aug 11, 2013
amelia23 August 11, 2013 REVIEW:
This recipes looks so delicious ! I can't wait to try it!
Guest Foodie May 14, 2013 COMMENT: Okay, I have a question. I've followed the recipe and it says "add all ingredients except shrimp, rice AND water. Do we not add any LIQUIDS to the crockpot? please respond as soon as possible, as I am preparing it right now m
CDKitchen Staff Reply: No, you do not need any additional liquid. The juices from the tomatoes are enough for that part of the recipe. The crock pot will create steam which increases the liquid so you do not need to add additional.
Eddie the flockmiester February 5, 2012 REVIEW:
I'm a bachelor farmer and I brought this to the party and it kicked ass! I wont give up my secret recipe though! Haha!
Guest Foodie November 12, 2010 REVIEW:
My store was out of the pre-cooked shrimp in a bag so I had to buy raw. I was going to just cook it first then add it as directed but instead I put it in (thawed) about 30 minutes before serving and turned the heat to high and it was fully cooked (cooked through and not overcooked either). I liked the combination of the sausage with the shrimp.
Lolo December 4, 2009 REVIEW:
This recipe is awesome. I added crab legs and pieces and clams. YUM!!!
Member since: Jan 20, 2008
turbomutt57 January 20, 2008 REVIEW:
This was my first recipe and it turned out wonderfully. My wife, who usually won't eat shrimp cooked in any recipe, ate it and enjoyed it. My teenage son wants me to cook it again tomorrow. It was a smash-hit. I will definitely cook it for my co-workers.
Member since: Apr 1, 2006
ecsmce April 1, 2006 REVIEW:
THIS IS THE BEST SITE I'VE FOUND!!!! BRAVO..SOMEONE HAS FINALLY PUT IT ALL TOGETHER.
HAVE BEEN SEARCHING FOR A GUMBO RECIPE (SHRIMP GUMBO)TO FEED A LARGE CROWD OF 200. FOUND THE CHICKEN RECIPE AND MADE THE CONVERSION BY TYPING IN "200" AND IT CAME RIGHT UP. NOW LOOKING FOR THE SHRIMP RECIPE. GOT ANY OTHER SUGGESTIONS? DO YOU NORMALLY USE SAUSAGE IN THE SHRIMP GUMBO, OR IS THAT CUSTOMARILY ONLY USED IN THE CHICKEN RECIPE? PLEASE ADVISE....
THANK YOU SO MUCH FOR THIS WEBSITE. YOU ARE APPRECIATED!!!!
Guest Foodie November 29, 2004 REVIEW:
I'm surprised to get such good results with a gumbo from a crockpot, but this was really good and actually had flavor.
Eggplants are a good source of potassium. If you find them to be too bitter, try buying smaller ones and sprinkle the flesh with salt and let it drain before cooking. This is a common reason why people shy away from eggplant but it is so easily remedied!