This technically is a one pot meal because it is cooked in a slow cooker, but you actually need a skillet to get it started. Shrimp gumbo use to be a specialty in the South, but now it can be found anywhere. Almost everybody loves it.
Some people change the shrimp to a mixture of seafood and call it seafood gumbo. The seafood is treated in the same manner as the shrimp because seafood cooks very fast. If you want to try seafood gumbo, just add some fish as a substitute for the shrimp. White fish cut into bite size pieces always works well with some crab and shrimp.
Fat and Calorie Content
This recipe has 4 servings in it. Each serving is 248 calories. A serving is 1 ½ cup. Many like to serve this over ½ cup of rice which is 110 extra calories. So even with the rice it is 358 calories.
Notice there is some low fat turkey sausage in the gumbo. This adds a lot of flavor to the dish. But if you want it meatless just add some soy sausage and it is still very good. The seafood version is a good substitution for the turkey sausage.
- 2 Tablespoons flour
- 1 Tablespoon canola oil
- 2 ½ cup chicken broth (no salt)
- 4 stalks celery
- 2 onions
- 1 green bell pepper
- 4 cloves garlic
- ½ pound turkey sausage
- ½ pound medium shrimp
- 6 scallions
- Gumbo file
- Hot sauce
- Cut celery stalks in half. Slice celery into ¼ inch slices.
- Chop onions.
- Cut bell pepper in strips and then slice into ½ inch pieces.
- Finely mince garlic.
- Cut sausage in half. Slice sausage into ¼ inch pieces.
- Peel and devein shrimp. I usually get this done at the fish mark.
- Thinly slice scallions.
Heat oil in a large nonstick skillet and add flour. Stir constantly until golden brown. (This is what people in the South call roux.) Usually takes about 10 minutes over medium high heat.
Slowly add 1 cup of broth and stir with a whisk until mixture starts to thicken.
Add celery, onions, bell pepper, and garlic in the skillet. Cook about 5 minutes until vegetables start to soften.
Pour mixture in skillet into a slow cooker (5-6 quarts).
Stir in sausage and remaining broth.
Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
20 minutes before you are going to be finished cooking, add the shrimp. And stir into the mixture in the slow cooker. Do not overcook shrimp as they will become tough.
Place ½ cup rice in bowl and pat down flat with a spoon.
Pour gumbo over rice.
Top with scallions.
Have gumbo File and hot sauce on the table for individuals to add if they wish.
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