slow-cooker seafood gumbo

Name: Slow-Cooker Seafood Gumbo
Prep time: 15 min
Cook time: 3 h
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 1/2 pound(s) sliced bacon, diced; 2 - (8-oz) containers refrigerated prechopped celery, onion and green pepper; 2 - garlic cloves, minced; 2 cup(s) chicken broth; 1 can(s) (14-oz) diced tomatoes; 2 tablespoon(s) worcestershire sauce; 2 teaspoon(s) salt; 1 teaspoon(s) dried thyme leaves; 3/4 pound(s) large raw shrimp, peeled and deveined; 1 pound(s) fresh or frozen crabmeat; 2 cup(s) frozen cut okra

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Tammy Raynes

Natchitoches, LA

Updated on Apr 22, 2014

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.

Rate

prep time 15 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 6 serving(s)

Ingredients

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

How To Make slow-cooker seafood gumbo

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.

Step 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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