SMOKED SHRIMP and SAUSAGE GUMBO (Crockpot)

SMOKED SHRIMP and SAUSAGE GUMBO (Crockpot)


1 cup chicken broth
1 package frozen shrimp, or 1 lb. fresh
1 (14-5-oz.) can diced tomatoes, undrained
¼ cup cornstarch
2 Tbsp. olive oil
1 lb. sausage cut into ½-inch pieces
2 medium onions, diced
1 red pepper, diced
1 cup celery, chopped
1 carrot, peeled and chopped
2 tsp. dried oregano
2 tsp. dried thyme
1/8-tsp. red pepper flakes
Cajun spice (to taste)
Chopped jalapeno
1 cup uncooked long-grained 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 3-4 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, carrots, oregano, jalapeno peppers thyme and red pepper flakes and spices 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. Add more jalapeno to your bowl for more heat