Soups & Stews

Slow Cooker Sausage and Seafood Gumbo

MAKES 8 TO 10 SERVINGS

You’ll be dreaming of a bowl of this Cajun classic all season long.

1 pound smoked sausage, sliced ¼ inch thick
½ cup vegetable oil
¾ cup all-purpose flour
2 cups chopped yellow onion
2 cups chopped celery
1 cup chopped green bell pepper
1 tablespoon minced fresh garlic (about 4 cloves)
1 jalapeño pepper, minced
4 cups chicken broth
2 tablespoons chopped fresh thyme, divided
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 dried bay leaves
1 (14.5-ounce) can fire-roasted tomatoes, undrained
2 pounds medium fresh shrimp, peeled and deveined, tails left on
¾ pound fresh steamed crab claws
1 teaspoon Creole seasoning
Hot cooked rice, to serve
Garnish: sliced green onion

1. In a large cast-iron skillet, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes. Remove sausage from skillet. Wipe skillet clean.

2. Add oil to skillet; heat over medium heat. Whisk in flour; cook, stirring frequently, until mixture is caramel colored, about 30 minutes. Stir in onion, celery, bell pepper, garlic, and jalapeño; cook, stirring occasionally, until softened, about 5 minutes.

3. Gradually stir in broth. Bring to a boil; reduce heat to medium-low. Simmer, stirring constantly, until mixture is smooth and has thickened, about 2 minutes. Pour mixture into a 5- to 6-quart slow cooker. Stir in sausage, 1 tablespoon thyme, salt, pepper, bay leaves, and tomato. Cover with lid.

Cook on low for 5 hours. Add shrimp, crab, Creole