Smoked Shrimp and Sausage Gumbo
1 c chicken broth
1 pkg frozen shrimp OR 1 lb fresh shrimp
1 can diced tomatoes, undrained (14 1/2 oz)
1/4 c cornstarch
2 T olive oil
1 lb Polish sausage, cut into 1/2 inch pieces
1 med onion, diced
1 red pepper, diced
1 c celery, chopped
1 carrot, peeled and chopped
2 t dried oregano
2 t dried thyme
1/8 t red pepper flakes
1 c uncooked long-grain white rice
Combine broth and tomatoes in the slow cooker. In a small
skillet, add oil, cornstarch and sausage. Cook over high heat
without stirring 3 to 4 minutes or until flour begins to brown.
Reduce heat, stir until smooth. Carefully whisk flour mixture
into the slow cooker. Add onion, bell pepper, celery, carrot,
oregano, thyme and red pepper flakes to the slow cooker. Stir
well. Cover; cook on Low 6 hours or until juices are thickened.
Add shrimp during last hour of cooking. Serve gumbo over rice.
Dark Angel says:
you don't always see them, but you know they're always there.
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