Name: No-Fumble Slow Cooker Gumbo
Prep time: 15 min
Cook time: 6 h 12 min
Yield: 6
Cuisine: Cajun
Ingredients: Eckrich® Original Skinless Smoked Sausage Rope, Cut Into 1-inch Coins, 1 (14-Ounce) Package; Medium Shrimp, Peeled And Deveined, 1/2 Pound; Slider Rolls, 12; Frozen Okra, Cut, 1 1/2 Cups; Large Yellow Onion, Chopped, 1; Medium Green Bell Pepper, Chopped, 1; Celery, Chopped, 2 Stalks; Garlic, Minced, 2 Cloves; Vegetable Oil, 3 Tablespoons; All-Purpose Flour, 3 Tablespoons; Low-Sodium Chicken Broth, 2 Cups; Cayenne Pepper, 2 Teaspoons; Cooked Long-Grain White Rice, 6 Cups

Dinner Gameday

No-Fumble Slow Cooker Gumbo

Total Time6 hrs 27 mins

Skill LevelBeginner

Servings6

Rating

Total Time6 hrs 27 mins

Skill LevelBeginner

Servings6

Rating

Key IngredientOriginal Skinless Smoked Sausage Rope

AboutGumbo is a staple of New Orleans cuisine — in fact, it’s the Louisiana state food — and after trying it, you’ll see why! The trick to nailing this stick-to-your-ribs dish is all about developing a dark roux (a thickener made of flour fried in fat), which amps up the rich and savory notes. Eckrich® Original Skinless Smoked Sausage Rope, shrimp, and a mixture of vegetables simmer for hours in a slow cooker for a deeply flavorful game-day stew.

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Meat

Key Ingredient

Original Skinless Smoked Sausage Rope

1 (14-Ounce) Package Eckrich® Original Skinless Smoked Sausage Rope, Cut Into 1-inch Coins

1/2 Pound Medium Shrimp, Peeled And Deveined

Produce

12 Slider Rolls

1 1/2 Cups Frozen Okra, Cut

1 Large Yellow Onion, Chopped

1 Medium Green Bell Pepper, Chopped

2 Stalks Celery, Chopped

2 Cloves Garlic, Minced

Pantry

3 Tbsps. Vegetable Oil

3 Tbsps. All-Purpose Flour

2 Cups Low-Sodium Chicken Broth

2 Tsps. Cayenne Pepper

6 Cups Cooked Long-Grain White Rice

Key IngredientOriginal Skinless Smoked Sausage Rope

Directions

1HEAT oil in a small skillet over medium heat. Add flour and cook, stirring occasionally until fragrant and dark golden-brown, about 8 to 12 minutes.

2MIX flour mixture, broth, okra, sausage, onion, bell pepper, celery, garlic and cayenne in a 4-quart slow cooker until combined.

3COVER and cook on high for 4 hours, or on low for 6 hours, until fully cooked.

4STIR in shrimp 1 hour before cooking finishes.

5SERVE with rice.

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