Slow-Cooker Seafood Gumbo

Is it possible to add something in the place of the bacon? Is it absolutely necessary to have bacon? I don't eat bacon, and the rest of the recipe sounds really good.

Loved this, but I didn't have four hours of crock pot time to spare, so I just cooked it on the stove. I added more broth, Worcestershire, and an extra can of tomatoes. Also added a jalapeno, ground pepper, crushed red pepper, and a little hot sauce to spice it up a bit. I have enough left overs for a couple more meals. I hope the family liked it as much as I did, because we are having it again tomorrow night.

I made this recipe tonight for Mardi Gras! It was FABULOUS!! I agree with the others--you need more liquid. So, here are the alterations for what I did: used 4 C. chicken broth, added 4 links of Chicken smoked Andouille sausage, 1/2 lb. of crab, omitted the thyme and added 2 tsp. of Cajun seasoning. Everything was SO tasty--I cooked it at high for 2 hours (also added the andouille sausage to get the flavor into the broth), then high for 1/2 hour (after adding the seafood). My husband and I couldn't believe how amazing it was, easy & healthy, too!! Bon appetit!!

I used about 4 cups of chicken broth and used pre cooked bacon pieces instead of cooking the bacon to save on some of the fat count. It was superb!!! Love this recipe!! Never made Gumbo of any sort before and this is certainly a keeper!!

Do you really need to cook for that long the first round? It's only broth and veggies you already sauteed... And another hour to cook the shrimp and okra? That just seems like a long time to me, especially if you're starting after getting back from work. But too short to be able to set up before work and let go all day until you get back in the evening. It sounds like a tasty recipe though and I would like to try it, but I guess on a weekend or day off. I would also like to try putting other pieces of fish and other veggies in there to make it thicker and very filling but packed with protein and fiber filled veggies! Has anyone else tried putting other fish in and when would be the best time to do so in the cooking process? Thanks!

This is a great recipe! I have never made Seafood Gumbo before and it was very simple to put together. I would have to suggest a different hands on time though. I spent 1 hour prepping everything before I could leave the mixture in the slow-cooker to stew. Some changes and additions I made were: 1) Clam Stock was used in place of Chicken Broth (husband is allergic to chicken); this actually enhanced the flavor very nicely. 2) I chose canned diced tomatoes that were chipotle spiced; this added more "fire" to the gumbo. 3) I added 1 link of Andouille sausage (sliced thin), which added some more spice and only used 1/2 a pound of crab meat. I felt that there was not enough liquid called for in this recipe and next time I make it I will use 4 to 6 cups of stock so that all the ingredients will be better covered. Also, because of the extra ingredients, the recipe yields about 12 normal servings. What a great deal!

Very nice flavors! Made with 2lbs. shrimp and NO crab. Also added more okra.