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Today we are going to take a look at making a spicy shrimp and sausage gumbo in the slow cooker that you serve over a bed of rice.
Before beginning, gumbo is traditionally made with spicy andouille sausage, but here we used spicy chorizo instead. I like the smoky flavour that chorizo infuses into the gumbo. If you prefer a less smokey taste, you can use the more traditional andouille.
Ingredients:
300-400 grams spicy chorizo, sliced
300-400 grams frozen cooked shrimp
1 large bell pepper minced (we used an orange pepper)
2 medium carrots minced
1 large onion minced
4-5 cloves of garlic, minced
2 stalks celery, minced
1 tablespoon cajun seasoning
1-3 teaspoons hot sauce (Tabasco is a traditional one)
5 cups vegetable broth (I like to use Vegeta seasoning as the broth in which case you use 4 tablespoons for 5 cups of water)
1/2 teaspoon dried thyme
2 bay leaves
1/4 cup whipping cream
First, slice your sausage into round, bite-sized pieces.
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Then chop up your pepper, garlic, celery, onion and carrot until finely minced.
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In a large saucepan heat some olive oil and saute the garlic and vegetables for around 4-5 minutes adding the thyme as you go.
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Place the vegetables and the sausage in your slow cooker.
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Add the hot sauce, vegetable broth and the two bay leaves and mix everything together.
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Cover, set the slow cooker to low and cook for 6 hours. Then, turn the cooker up to high and add the frozen shrimp and the cream stirring it in slowly.
Put the lid back on and cook for a further 15 minutes until the shrimp is heated through.
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Serve the gumbo over rice. It also goes nicely with cornbread.
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This recipe was posted on the original The Left Chapter blog in February 2017