Slow-Cooker Seafood Gumbo

Tammy Raynes

By
@Tammy_Raynes

This recipe skips the tedious steps and hard-to-find spices of traditional gumbos without compromising any of the flavor. Serve over hot rice and with a slice of french bread. Yum!

If you're like me don't forget those rubber gloves. I'm highly allergic to seafood.


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Rating:

Serves:

6

Prep:

15 Min

Cook:

3 Hr

Method:

Slow Cooker Crock Pot

Ingredients

1/2 lb
sliced bacon, diced
2
(8-oz) containers refrigerated prechopped celery, onion and green pepper
2
garlic cloves, minced
2 c
chicken broth
1 can(s)
(14-oz) diced tomatoes
2 Tbsp
worcestershire sauce
2 tsp
salt
1 tsp
dried thyme leaves
3/4 lb
large raw shrimp, peeled and deveined
1 lb
fresh or frozen crabmeat
2 c
frozen cut okra

Directions Step-By-Step

1
Cook bacon in a large skillet over medium heat until crisp. With a slotted spoon, transfer bacon to a 5 quart slow cooker. Discard all but a thin coating of drippings in skillet. Add celery mixture and garlic to skillet, and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes.
2
Spoon vegetables into slow cooker; add broth, tomatoes, worcestershire, salt, and thyme. Cover and cook on HIGH for 2 hours. Add shrimp, crabmeat, and okra, and cook 1 hour on LOW heat. Serve over hot cooked rice.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy