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Bayou Gumbo


  • 3 tablespoons all-purpose flour
  • 3 tablespoons oil
  • 1/2 pound smoked sausage, cut into 1/2 inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1/4 teaspoon pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
  • 1 1/2 cups uncooked regular long-grain white rice
  • 3 cups water


  1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.
  2. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown.
  3. Place flour-oil mixture in 3 1/2- to 4-quart slow cooker.
  4. Stir in all remaining ingredients except shrimp, rice and water.
  5. Cover; cook on LOW setting for 7 to 9 hours.
  6. When ready to serve, cook rice in water as directed on package.
  7. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well.
  8. Cover; cook on LOW setting for additional 20 minutes.
  9. Serve gumbo over rice.

Yield: 6 servings

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