Crock-Pot MyTiMe Owner's Manual page 42

Smoked Shrimp and Sausage Gumbo
INGREDIENTS
1 Cup chicken broth
1 Pound shrimp, fresh or frozen
14 1/2 Ounces diced tomatoes,
canned, undrained
1/4 Cup cornstarch
2 Teaspoons olive oil
1 Pound Polish sausage, cut into
1/2 inch pieces
1 Medium onion, diced
1 Red pepper, diced
1 Cup celery, chopped
1 Carrot, peeled and chopped
2 Teaspoons dried oregano
2 Teaspoons dried thyme
1/8 Teaspoon red pepper flakes
4 Cups long grain white rice,
prepared
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MyTime_Full book_MECH.indd 41
DIRECTIONS
1. Combine broth and tomatoes in the slow cooker. In a
small skillet, add oil, cornstarch and sausage.
2. Cook over high heat without stirring 3 to 4 minutes or
until flour begins to brown. Reduce heat, stir until smooth.
3. Carefully whisk flour mixture into the slow cooker.
4. Add onion, bell pepper, celery, carrot, oregano, thyme
and red pepper flakes to the slow cooker. Stir well.
5. Cover; Cook by choosing your Food Type and
Ready At Time* or until juices are thickened.
6. Add shrimp during last hour of cooking. Serve gumbo
over rice.
*
MANUAL MODE COOK TIME:
6 hours or until juices are thickened on LOW
8/16/12 11:04 AM