Gumbo 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.
- Eckrich® Original Skinless Smoked Sausage Rope, Cut Into 1-inch Coins1 (14-Ounce) Package
- Medium Shrimp, Peeled And Deveined1/2 Pound
- Slider Rolls12
- Frozen Okra, Cut1 1/2 Cups
- Large Yellow Onion, Chopped1
- Medium Green Bell Pepper, Chopped1
- Celery, Chopped2 Stalks
- Garlic, Minced2 Cloves
- Vegetable Oil3 Tablespoons
- All-Purpose Flour 3 Tablespoons
- Low-Sodium Chicken Broth2 Cups
- Cayenne Pepper2 Teaspoons
- Cooked Long-Grain White Rice6 Cups
HEAT 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.
MIX flour mixture, broth, okra, sausage, onion, bell pepper, celery, garlic and cayenne in a 4-quart slow cooker until combined.
COVER and cook on high for 4 hours, or on low for 6 hours, until fully cooked.
STIR in shrimp 1 hour before cooking finishes.
SERVE with rice.