Slow Cooker Seafood and Sausage Gumbo
Embark on a culinary adventure with our Slow Cooker Seafood and Sausage Gumbo creation. This recipe captures the essence of Creole cuisine, offering a comforting and flavorful gumbo that's perfect for gatherings or weeknight dinners. Let your slow cooker do the work while you savor the flavors of the Gulf.
Ingredients
Instructions
Gumbo Preparation
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In a large skillet, heat the vegetable oil over medium heat. Add the flour and cook, stirring constantly, to make a dark roux, about 10-15 minutes. Be careful not to burn it.
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In your slow cooker, combine the chopped onion, green and red bell peppers, minced garlic, diced tomatoes, chicken broth, bay leaves, Creole seasoning, salt, and black pepper.
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Stir in the roux until well incorporated.
Slow Cooking
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Cover the slow cooker and cook on low for 4-6 hours, allowing the flavors to meld together.
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About 30 minutes before serving, add the cleaned mussel meat, sliced andouille sausage, and peeled shrimp to the slow cooker. Stir to combine.
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Continue cooking until the mussel meat is tender, the shrimp turn pink, and the sausage is heated through.
Note
Serve the Slow Cooker Seafood and Sausage Gumbo hot over a bed of cooked white rice. Garnish with chopped fresh parsley for a burst of color and freshness. This dish is a flavorful and hearty taste of the bayou.