Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 86

SLOW COOKER SEAFOOD GUMBO

MAKES 6 TO 8 SERVINGS

This soul-warming gumbo is perfect served on a cold day.

1 pound smoked sausage, sliced

½ cup vegetable oil

¾ cup all-purpose flour

2 cups chopped yellow onion

2 cups chopped celery

1 cup chopped green

bell pepper

1 tablespoon minced garlic

4 cups seafood broth

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.


2. Carefully wipe skillet clean. Add oil, and heat 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. Add
   onion, celery, bell pepper, and garlic; cook, stirring
   constantly, until softened, about 5 minutes.
   3. Gradually stir in broth. Bring to a boil; reduce heat
   to medium-low. Simmer, stirring constantly, until
   mixture is smooth and thickened, about 2 minutes.
   Transfer to a 5- to 6-quart slow cooker. Add sausage,
   tomatoes, thyme, salt, Creole seasoning, pepper, and
   bay leaves.
   4. Cover and cook on low for 5 hours. Add shrimp
   and crabmeat. Cover and cook on high until shrimp
   are pink and firm, about 30 minutes, stirring twice.
   Discard bay leaves.
   5. In a medium bowl, stir together rice, green onion,
   and parsley. Serve with gumbo.

1 (14.5-ounce) can diced

tomatoes, undrained

2 tablespoons chopped

fresh thyme

1 teaspoon kosher salt

1 teaspoon Creole seasoning

½ teaspoon ground black

pepper

3 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

¼ cup sliced green onion

3 tablespoons chopped

fresh parsley