My review of New Orleans gumbo with shrimp and sausage! I make the roux from scratch so it’s super delicious! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets better over time!
° 2 cans (14 oz (420 ml) each) stewed tomatoes
° 1/4 pound (120 g) low-fat smoked sausage, sliced
° 1 chopped red pepper
° 1 garlic clove, peeled and minced
° 1/8 teaspoon ground red pepper
° ½ pound (240 g) okra, sliced
° 3/4 kilo medium sized shrimp, peeled and de-finned
° salt to taste
° 3 cups (750 ml) warm cooked rice
- Method :
In a 6-quart (6-quart) slow cooker, combine all ingredients except okra, shrimp, salt, and rice. Mix well.
Close the pot and simmer for 6-7 hours, adding the okra during the last 30 minutes and the shrimp during the last 10 minutes.
Turn off the slow cooker. Serve the shrimp and sausage mixture with salt. Serve over warm cooked rice