I woke up yesterday craving something cajun, spicy, seafoody, and stew-ish. Hmmmm, what to make? Gumbo and jumbalaya came to my mind, but which one? What is the difference between the two? After some "research", I figured out that gumbo is more of a stew/soup based dish and jambalaya is a rice based dish.
So, gumbo it was. I was trying to find a tomato based recipe like some gumbo we had at the beach a few years ago. However, that hit the back burner when I found a slow cooker gumbo recipe. Having babies, cleaning chores, and other projects to work on, I jumped on the quick and easy recipe! I figured we could test it out and then adjust the recipe the next time.
So, gumbo it was. I was trying to find a tomato based recipe like some gumbo we had at the beach a few years ago. However, that hit the back burner when I found a slow cooker gumbo recipe. Having babies, cleaning chores, and other projects to work on, I jumped on the quick and easy recipe! I figured we could test it out and then adjust the recipe the next time.
Here's the link: Southern Living's Shrimp-and-Sausage Gumbo
It's from Southern Living, so it has to be good, right? :)
Picture from myrecipes.com recipe page. Link above.
I did make some modifications already,naturally..... That's just how I am. First off, the first step required way to much work of the oven, more dishes to clean, etc. too much for a busy mom. So, I skipped that step, cooked the smoked Cajun andouille sausage, and then removed the sausage from the pan and placed it in the crockpot. Note: do NOT drain the sausage on the paper towel.
Pictured above is the sausage that I used. It was what I was looking for and the cheapest!
I kept the fat in the pan and then added the flour to that. i figured it would give it more flavor. i cooked it until the flour mixture was darkening to a nice light brown and then whisked in my stock. Another reason for mixing the flour with the fat was because that would allow it to mix with the stock smoother, no lumps. Also, ONE pan cleanup! Then, I turned on the crockpot on high and followed the second step. I did buy the frozen gumbo veggies in the frozen food aisle to save chopping time. I'm all about time saving! The frozen package included onion, bell pepper, okra, corn, tomato, and celery. I then added a can of chopped tomatoes with garlic and onion, bay leaves, Creole seasoning, crab boil (I added), and thyme.
Some ingredients I had on hand to use.
Once the stock/flour mixture is mixed together, I pour it on top of everything in the crockpot. Now, wait for 5 1/2 hours..... Which is extremely hard to do since I'm starving and it smells soon good!
Here's what it looks like minus the shrimp, parsley, and green onions. Mmmm!
After 5 1/2 hours, follow the last part of step 3. Add the shrimp, parsley, and green onions in and cook 30 more minutes. I had shrimp that was already cooked, peeled, and deveined on hand. So, I added it and the green onions (i like them crunchy) 15 minutes after adding the parsley. I bought the frozen shrimp a few weeks ago because they were BOGO at Publix. I couldn't pass up that deal!
Now, after adding the shrimp and green onions, I cook my rice. I have to have rice with my gumbo! So, I pull out my rice cooker, add my rice and water, and press the magic button (start). 15 minutes later, you'll have your gumbo and rice ready to eat!
Since mine is still cooking, I can't brag on how good it is yet. ;). But, it is smelling so good! I'll comment on it later. I have 5 hours to go!
Now, off to some embroidery/appliqué projects! Hope y'all have a great lazy Sunday!
The gumbo was EXCELLENT! It was on the spicier side. So, if you want it less spivey use a mild flavored sausage. Enjoy!
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