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 the next 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. But I think sausage is even better in a slow cooker. The shrimp don’t need a lot of time to cook so they don’t quite soak up as much of the tremendous flavors. Sausage does. And then some.
Spice It Up A Bit
Smoked sausage is great in this slow cooker Delta sausage dish, but if you can 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.
Brown It
I don’t ever had sausage to my crockpot without first browning it. Actually, I tend to brown any meat I add first. First, I gotta have that added color. It’s what I’m used to. I associate browned meat with good flavor. Browning also adds a texture that you don’t get by just dumping the meat on in to the cooker. I don’t go crazy with the browning process. I don’t labor over it. But I do spend the extra few minutes to do it because I think it’s worth it.
Peel It
While I’m on my rants, I’ll add another: celery. I have to peel my celery no matter what I’m using it in. A quick swipe or two with a sharp peeler, just enough to take off some of that tough outer layer. No one wants that. Whether I’m serving it raw or cooked, celery needs to be peeled.
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I use fire-roasted diced tomatoes almost exclusively now when a recipe calls for canned diced tomatoes. They have so much more flavor.
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Also try my crawfish etouffee.
Slow Cooker Delta Sausage
Equipment
Ingredients
- 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 diced tomatoes fire-roasted adds even more flavor
- 1 green bell pepper chopped
- 2 tablespoons chili powder
- 1 teaspoon sugar
- vegetable oil
- 1 pound smoked sausage sliced
Instructions
- Melt butter in a large skillet 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.
- Serve over cooked rice.
Notes
Nutrition
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