Ingredients:
- 2 cans (14 oz or 420 ml each) stewed tomatoes
- 1/4 pound (120 g) reduced-fat smoked sausage, sliced
- 1 red bell pepper, chopped
- 1 clove garlic, peeled and minced
- 1/8 teaspoon crushed red pepper
- 1/2 pound (240 g) fresh sliced okra
- 3/4 pound (340 g) medium shrimp, peeled and deveined
- Salt, to taste
- 3 cups (750 ml) cooked rice, warm
Method:
- Prepare the Ingredients:
- Slice the smoked sausage into thin pieces.
- Chop the red bell pepper into small chunks and mince the garlic finely.
- Have the stewed tomatoes and crushed red pepper ready.
- Start the Slow Cooker:
- In a 6-quart slow cooker, add the stewed tomatoes.
- Follow with the sliced sausage, chopped red bell pepper, minced garlic, and crushed red pepper.
- Stir thoroughly to combine and evenly distribute the flavors.
- Cooking Process:
- Cover the slow cooker with its lid and set it to cook on low for about 6-7 hours. This slow cook time allows the flavors to meld together, and the sausage will become tender.
- Adding the Okra and Shrimp:
- With 30 minutes remaining, add the fresh sliced okra to the slow cooker. Okra will thicken the gumbo and add a distinctive texture.
- Ten minutes before the end of the cooking time, add the peeled and deveined shrimp. The shrimp cooks quickly, and adding them towards the end helps preserve their texture.
- Final Seasoning and Serving:
- Once the cooking time is complete, turn off the slow cooker.
- Taste the gumbo and add salt to your preference.
- Serve by scooping warm, cooked rice into bowls and ladling the hot shrimp and sausage gumbo over the top.
Additional Tips:
- Serve immediately for the best flavor, along with crusty bread or cornbread to soak up the delicious sauce.
- Leftovers keep well in the refrigerator and often taste even better the next day as the flavors continue to develop.
Enjoy your comforting Creole-Style Shrimp and Sausage Gumbo, a hearty and flavorful dish perfect for any occasion!