Slow-Cooker Seafood Gumbo

Slow-Cooker Seafood Gumbo
Susie Cushner
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preparation
25
minutes
cooking
330
minutes
Serves 6

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

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.
  2. 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.
  3. 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.

 

 

Jane Kirby
February 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Calcium 222 mg
  • Carbohydrate 11 g
  • Cholesterol 204 mg
  • Fat 8 g
  • Fiber 2 g
  • Iron 4 mg
  • Protein 38 mg
  • Sat Fat 2 g
  • Sodium 1757 mg
What does this mean? See Nutrition 101.

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