Creole Slow Cooker Sausage Shrimp Gumbo Recipes

CREOLE-STYLE SHRIMP AND SAUSAGE GUMBO

Steps:

• Bring the reserved shrimp shells and 4 1/2 cups water to a boil in a stockpot or large saucepan over med-high heat.
• Decrease heat to med-low and simmer for 20 minutes.
• Strain the stock and add the clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard the shells; set the stock aside.
• Heat the oil in a Dutch oven or large heavy-bottomed saucepan over med-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes.
• Decrease the heat to medium and gradually stir in the flour with a wooden spatula or spoon, working out any lumps that form.
• Continue stirring constantly, reaching into the edges of the pan, until the mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes (the roux will become thinner as it cooks; if it begins to smoke, remove the pan from the heat and stir the roux constantly, to cool slightly).
• Add the onions, bell pepper, celery, garlic, thyme, salt, and cayenne to the roux and cook, stirring frequently, until the vegetables soften, 8-10 minutes.
• Add 1 quart reserved stock in a slow, steady stream while stirring vigorously.
• Stir in the remaining stock.
• Increase the heat to high and bring to a boil.
• Decrease heat to medium-low, skim the foam off the surface, add the bay leaves, and simmer, uncovered, skimming any foam that rises to the surface, about 30 minutes.
• Stir in the sausage and continue simmering to blend the flavors, about 30 minutes.
• Stir in the shrimp and simmer until cooked through, about 5 minutes.
• Off the heat, stir in the parsley and scallions and adjust the seasonings with salt, pepper, and cayenne to taste.
• Remove the bay leaves and serve immediately.

CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO

Steps:

• In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
• Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
• While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
• When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
• Serve right away, accompanied with the corn bread.

BEST CREOLE SHRIMP AND OKRA GUMBO

Steps:

• Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear. Add tomato paste and a cup of water. Add okra and tomatoes. Cook slowly, adding all the water and shrimp stock -a little at a time. Stir in sugar & creole seasoning. Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary.
• Add the shrimp ,sausage, parsley and the bay leaves. Cook another 30 minutes to an hour, adding seasoning to taste. Serve over boiled or steamed rice.

CREOLE SHRIMP & SAUSAGE

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

SAUSAGE AND SHRIMP GUMBO

Steps:

• Cut sausage into 1/2-inch slices; set aside.
• Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
• Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
• Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
• Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
• Ladle gumbo into bowls with rice.