Slow-Cooker Recipe: Seafood Gumbo
This recipe skips the tedious steps and hard-to-find spices of traditional gumbos without compromising any of the flavor. Serve over rice.
Prep Time: 25 minutes
Total Time: 5 hour(s) 30 minutes
Yield: Makes 6 servings
Ingredients
- 1/2 pound sliced bacon, diced
- 2 stalks celery, sliced (1 1/2 cups)
- 1 medium onion, sliced (1 cup)
- 1 green pepper, chopped (1 1/2 cups)
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme leaves
- 1 pound large raw shrimp, cleaned
- 1 pound fresh or frozen crabmeat
- 1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces
Preparation
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. 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. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.
Tip: Once the ingredients are in the pot and the slow cooker is simmering, don't lift the lid. Heat and steam escape. If you do, you'll lose an estimated 20 minutes of cooking time.
Nutritional Information
- Calories:
- 273 (27% from fat)
- Fat:
- 8g (sat 2g)
- Protein:
- 38mg
- Carbohydrate:
- 11g
- Fiber:
- 2g
- Cholesterol:
- 204mg
- Iron:
- 4mg
- Sodium:
- 1757mg
- Calcium:
- 222mg
Member Ratings and Reviews
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Really nice seafood stew - not sure I would call it gumbo. The bacon gives it a great flavor. It took longer to prepare than I expected - between cutting everything up, crisping the bacon and sauteing the veggies, but I would definitely make it again. Served with crusty bread.01/05/09
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I lived in NOLA for graduate school and made this the other night as I was feeling a bit nostalgic. It was amazing!!! I cut down on the salt (not recommended). Try to use fresh crab - go to your local butcher or Costco also has some in by Phillips (chain seafood restaurant in MD). I would have added a bit more okra, but just because I like it. Serve over rice with some hot sauce and crusty french bread!12/07/07


