Ingredients
2
tablespoons vegetable oil
2
tablespoons all-purpose flour
1
container (8 oz) refrigerated prechopped onion, celery and bell pepper
1
container (8 oz) refrigerated prechopped tricolor bell peppers
2
tablespoons finely chopped garlic
1/2 cup white wine
3
bottles (8 oz each) clam juice
1
package (16 oz) smoked sausage, cut into 1/2-inch slices
2
cups frozen cut okra (from 1-lb bag), thawed
1
cup frozen corn, thawed
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/4 teaspoon ground red pepper (cayenne)
2
teaspoons Creole seasoning
1
lb uncooked deveined peeled medium shrimp
5
cups cooked white rice
Preparation
Spray 6-quart slow cooker with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Stir in flour with wooden spoon; cook 6 to 8 minutes, stirring occasionally, until caramel colored. Reduce heat to medium. Stir in onion mixture, bell peppers and garlic; cook 4 minutes. Add wine and 2 bottles of the clam juice, stirring to loosen brown particles. Pour mixture into slow cooker.
Add sausage, okra, corn, tomatoes, red pepper and 1 teaspoon of the Creole seasoning to slow cooker; stir to combine. Cover; cook on Low heat setting 4 hours.
Sprinkle shrimp with remaining 1 teaspoon Creole seasoning. Heat 12-inch nonstick skillet over mediumhigh heat. Add shrimp; cook and stir 2 to 3 minutes. Add remaining bottle of clam juice; cook 1 minute. Add shrimp and pan juices to slow cooker; stir. Serve gumbo with rice.
