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:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Cook 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.

2Spoon 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