slow-cooker seafood gumbo

Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

serves 6
prep time 15 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For slow-cooker seafood gumbo

  • 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
    (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

How To Make slow-cooker seafood gumbo

  • 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.
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