Slow Cooker Seafood Gumbo
Serves: 6 to 8
 
Ingredients
  • 1 pound smoked sausage, sliced
  • 1⁄2 cup vegetable oil
  • 3⁄4 cup all-purpose flour
  • 2 (10-ounce) packages frozen seasoning blend, thawed and patted dry
  • 1 tablespoon minced garlic
  • 4 cups seafood broth
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon Creole seasoning
  • 1⁄2 teaspoon ground black pepper
  • 3 dried bay leaves
  • 2 pounds large fresh shrimp, peeled and deveined (tails left on)
  • 1 pound fresh crabmeat, picked free of shell
  • 2 cups hot cooked rice
  • 1⁄4 cup sliced green onion
  • 3 tablespoons chopped fresh parsley
Instructions
  1. In a 12-inch cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, discarding drippings. Carefully wipe skillet clean.
  2. In same skillet, heat oil over medium heat; whisk in flour until smooth. Cook, stirring frequently with a wooden spoon, until roux is a deep golden brown, about 30 minutes.
  3. Add seasoning blend and garlic to roux; cook, stirring constantly, until softened, about 5 minutes. Gradually stir in broth. Bring to a boil; reduce heat to medium-low, and simmer, stirring constantly, until mixture is smooth and thickened, about 2 minutes.
  4. Transfer to a 5-to 6-quart slow cooker. Add sausage, tomatoes, thyme, salt, Creole seasoning, black pepper, and bay leaves. Cover and cook on low for 5 hours.
  5. Add shrimp and crabmeat to gumbo. Cover and cook on high until shrimp are pink and firm, about 30 minutes, stirring every 10 minutes. Discard bay leaves.
  6. In a medium bowl, stir together rice, green onion, and parsley. Serve with gumbo.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/slow-cooker-seafood-gumbo/