Rating: 3 stars
201 Ratings
  • 1 star values: 16
  • 2 star values: 50
  • 3 star values: 60
  • 4 star values: 32
  • 5 star values: 43
Jane Kirby

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Credit: Susie Cushner

Recipe Summary

hands-on:
25 mins
total:
5 hrs 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 222mg; 273 calories; calories from fat 27%; carbohydrates 11g; cholesterol 204mg; fat 8g; fiber 2g; iron 4mg; protein 38mg; saturated fat 2g; sodium 1757mg.
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