Slowcooker Shrimp And Sausage Gumbo

• 1/2 C. AP flour
• 1 lb. andouille sausage, sliced
• 1 (14 oz.) can of diced tomato
• 1 lg. onion, chopped
• 1 lg. green bell pepper, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, chopped
• 3 bay leaves
• 2 tsp. Creole seasoning
• 1/2 tsp. dried thyme
• 4 C. chicken broth
• 3 lb. large shrimp, peeled and deveined
• 1 bunch green onions, sliced
• 1/4 C. flat-leaf parsley, chopped
• Garnish: sliced green onions

1. 1.) Preheat oven to 400. Sprinkle flour in a 9-in. cast-iron skillet. Bake 10 to 15 minutes or until brown, stirring once. Cool 10 minutes.
2. 2.) Meanwhile cook sausage in a dutch oven over medium heat , stirring occasionally, 5 minutes until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.
3. 3.) Whisk together brown flour and stock until smooth. Pour into slow cooker. Cover and cook on HIGH for 5 to 6 hours. Stir in shrimp, green onions and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves.
4. 4.) Serve with herbed rice (rice with parsley)

flour, andouille sausage, tomato, onion, green bell pepper, celery, garlic, bay leaves, creole seasoning, thyme, chicken broth, shrimp, green onions, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/slowcooker-shrimp-and-sausage-gumbo-52466581 (may not work)