Recipe Tuesday – Daily Tip #113


1/2 c. onion, diced
1/2 c. green bell pepper, seeded and diced
3 large carrots, peeled and sliced
4 cloves garlic, minced
1 can diced tomatoes
2 tsp Creole seasoning
1 lb chicken sausage links (I used Whole Foods Green Chile Chicken links from their meat department)
16 oz frozen corn
1 lb raw, large shrimp (tails removed)
3 c. white rice

Spray crock pot with non-stick spray. Add onion, green pepper, carrots, garlic, tomatoes, Creole seasoning, sausage and corn. Stir so it’s well mixed. Cook on low for 8 hours. When there is about 10-15 minutes left, start cooking the rice. Also at this time, add shrimp into the crock pot. By the time the rice is done, the shrimp will be cooked as well. Place rice in a bowl, topped with gumbo. I also topped this with Louisiana Hot Sauce 🙂


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