Slow-Cooker Seafood Gumbo

leo-21
Photo by Susie Cushner
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 273 calories
    • Calories 27 calories from fat
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 204 mg
    • Sodium 1757 mg
    • Protein 38 mg
    • Carbohydrate 11 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 222 mg


Ingredients

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