Two bites into the slow cooker Delta shrimp I made the other day and I already knew I was going to make it again, but this time with sausage. Not that the shrimp version wasn’t absolutely fantastic, oh no. The vegetable mixture has such tremendous flavor, still a tad bit crunchy, and is perfect with anything from shrimp to sausage to chicken. Perfect.
I use fire-roasted diced tomatoes almost exclusively now when a recipe calls for canned diced tomatoes. They have so much more flavor.
Smoked sausage is great in this slow cooker Delta sausage dish, but if you find Andouille sausage, use it instead. It’ll add even more flavor to an already delicious meal. Oh, and if the sausage you are using is fresh, not cooked, cook it thoroughly before adding it to the slow cooker.
Also try my crawfish etouffee.
Slow Cooker Delta Sausage
- 2 tablespoons unsalted butter
- 2 sweet onions chopped
- 1 cup celery chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1 cup water
- 1 14 1/2 ounce can fire-roasted diced tomatoes
- 1 green bell chopped
- 2 tablespoons chili powder
- 1 teaspoon sugar
- Vegetable oil
- 1 pound smoked sausage or andouille sausage sliced
- Melt butter in a large saute pan over medium-high heat.
- Add the onion and celery and cook until starting to soften.
- Stir in the flour and allow to thicken.
- Slowly add the water and stir.
- Pour mixture into a slow cooker set to low.
- Add the remaining ingredients except for the sausage. Stir and cook for 3 1/2 hours. If the sauce gets too thick add a bit more water and stir.
- Meanwhile, heat a splash of oil in a large skillet over medium-high heat. Add the sausage and brown lightly.
- Transfer to the slow cooker and cook another 30 minutes.
- Server over cooked rice.