Shrimp and Andouille Gumbo for the Crockpot

Even though spring is right around the corner and along with it, warmer weather, we will still have a few cold days here and there—not even to mention rainy spring days! This shrimp and andouille sausage gumbo is just a little spicy and super easy to make. Just cook up some rice to serve it over!

Shrimp and Andouille Gumbo

Yield: 6 servings

Ingredients:

1 lb uncooked shrimp, peeled and deveined, tails off

1 lb andouille sausage, sliced into rounds

4 cups chicken broth

16 oz okra, frozen and sliced

¼ c canola oil

4 celery ribs, chopped

1 medium Spanish onion, chopped

2 green bell peppers, chopped

1 small can diced tomatoes

4 garlic cloves, minced

1 tbsp gumbo file powder (buy it here or at your local grocery store)

1 tbsp salt

2 tsp black pepper

1 tsp cayenne pepper

4 cups cooked rice, for serving

Equipment:

Sautee pan

Crockpot

Spoon

First, heat up you sautee pan. Add your oil and heat up. Then, add your onion and cook until browning on the edges. Add the green peppers and celery and cook until soft, about 6 minutes. Add the garlic and stir, cook for 1 minute until fragrant. Dump into the crockpot.

Now, add the chicken broth, sausage, shrimp, okra, tomatoes and seasonings. Stir to combine and cook on low heat for 6-8 hours or on high for 4-6 hours. Serve over rice.