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Slow Cooker Seafood Gumbo

Slow cooker seafood gumbo is perfect for Lent or when you are celebrating Mardi Gras.

Slow Cooker Seafood Gumbo is perfect for Lent (without the bacon), Mardi Gras or any day of the week!  You will love this one and of course anytime you add bacon it is gotta be good.

In a large skillet, over medium heat, cook the bacon until crisp. This part is important because if you don’t crisp it then it will never crisp in the slow cooker. 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.

Next spoon the vegetables into the slow 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, crab meat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.  This recipe is great when you are serving a crowd gumbo.  It is perfect for Mardi Gras parties.

We hope you enjoy this flavorful Slow Cooker Seafood Gumbo as much as we do.  It is a great way to incorporate seafood into your families menu plan.

Slow Cooker Seafood Gumbo

Print Recipe
Prep Time:25 mins
Cook Time:4 hrs
Total Time:4 hrs 25 mins

Ingredients

  • 1/2 pound sliced bacon diced
  • 2 stalks celery sliced (1 1/2 cups)
  • 1 medium onion chopped
  • 1 green pepper chopped (1 1/2 cups)
  • 2 garlic cloves minced
  • 2 cups chicken broth
  • 1 14- ounce can diced tomatoes
  • 2 T Worcestershire sauce
  • 2 t kosher salt
  • 1 t dried thyme leaves
  • 1 pound large raw shrimp
  • 1 pound fresh or frozen crab meat
  • 1 10- ounce box frozen okra thawed and sliced crosswise into 1/2 inch pieces

Instructions

  • 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, crab meat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.
Servings: 6
Author: Melissa Jennings

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