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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this slow-cooker version of a Louisiana classic for dinner. Just don't be surprised if your family comes back for seconds. Ingredients:
1/2 cup all-purpose flour |
1 pound andouille sausage, sliced |
1 (14.5-oz.) can diced tomatoes |
1 large onion, chopped |
1 large green bell pepper, chopped |
2 celery ribs, chopped |
4 garlic cloves, chopped |
3 bay leaves |
2 teaspoons creole seasoning |
1/2 teaspoon dried thyme |
4 cups chicken broth |
3 pounds unpeeled, large raw shrimp, peeled and deveined |
1 bunch green onions, sliced |
1/4 cup chopped fresh flat-leaf parsley |
garnish: sliced green onions |
Directions:
1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.
2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.
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