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Sunday Slow Cooker: Seafood Gumbo

When cooking with a slow cooker, it's easy to overlook the fact that shellfish like shrimp and crab are just as simple to make as any other protein.

Gumbo can be time intensive and require a lot of expensive spices, but this recipe turns the Southern favorite into a realistic meal. To round out the menu, serve it over rice. Get the recipe:

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Slow Cooker Seafood Gumbo

Slow Cooker Seafood Gumbo

Slow Cooker Seafood Gumbo

Ingredients

  1. 1/2 pound sliced bacon, diced
  2. 2 stalks celery, sliced (1 1/2 cups)
  3. 1 medium onion, sliced (1 cup)
  4. 1 green pepper, chopped (1 1/2 cups)
  5. 2 garlic cloves, minced
  6. 2 cups chicken broth
  7. 1 14-ounce can diced tomatoes
  8. 2 tablespoons Worcestershire sauce
  9. 2 teaspoons kosher salt
  10. 1 teaspoon dried thyme leaves
  11. 1 pound large raw shrimp, cleaned
  12. 1 pound fresh or frozen crabmeat
  13. 1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

Directions

  1. In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet.
  2. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes.
  3. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme.
  4. Cover and cook on low heat for 4 hours, or on high for 2 hours.
  5. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.

Serves 6.

Nutrition per serving: Calories 273(27% from fat); FAT 8g (sat 2g); Cholesterol 204mg; Calcium 222mg; Carbohydrate 11g; Sodium 1757mg; Protein 38mg; Fiber 2g; Iron 4mg

Around The Web
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ManTestedRecipes ManTestedRecipes 6 years
Here's another Cajun-style slow cooker recipe, straight from Jim in LaRose, Louisiana, along the Lafourche bayou... http://mantestedrecipes.com/recipe/1220/jim-s-zydeco-red-beans-and-rice.aspx
syako syako 8 years
I agree, gumbo without a roux really isn't gumbo... :shrug:
Soni78 Soni78 8 years
Bacon?? In gumbo????? Blasphemy!!
Mesayme Mesayme 8 years
I boil my shrimp separately, save the broth and add it to the gumbo keeping the shrimp in the fridge to add after the gumbo's within 5 mins. of finishing. And I use turkey sausage instead of bacon, it's good.
samula2000 samula2000 8 years
Bacon?.......In gumbo? That's a first. Don't think I'd like it. Shrimp should be the last thing to go in. They cook in no time. Shrimp cooked too long get mushy.
PamiP PamiP 8 years
It'd probably be better if you made a little bit of roux before putting it all in the crock pot
Marci Marci 8 years
Num! I LOVE seafood gumbo and this sounds amazing! :) :)
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