Best Slow Cooker Seafood Gumbo Recipes

Slow-Cooker Seafood Gumbo image

Provided by Tammy Raynes

Categories Seafood

Time 3h15m

Number Of Ingredients 11

1/2 lb sliced bacon, diced
2 (8-oz) containers refrigerated prechopped celery, onion and green pepper
2 garlic cloves, minced
2 c chicken broth
1 can(s) (14-oz) diced tomatoes
2 Tbsp worcestershire sauce
2 tsp salt
1 tsp dried thyme leaves
3/4 lb large raw shrimp, peeled and deveined
1 lb fresh or frozen crabmeat
2 c frozen cut okra

Steps:

1. Cook bacon in a large skillet over medium heat until crisp. With a slotted spoon, transfer bacon to a 5 quart slow cooker. Discard all but a thin coating of drippings in skillet. Add celery mixture and garlic to skillet, and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes.
2. Spoon vegetables into slow cooker; add broth, tomatoes, worcestershire, salt, and thyme. Cover and cook on HIGH for 2 hours. Add shrimp, crabmeat, and okra, and cook 1 hour on LOW heat. Serve over hot cooked rice.

SLOW-COOKER SEAFOOD GUMBO image

Yield 4 People

Number Of Ingredients 14

1/2 pound sliced bacon, diced
1 stalk celery, sliced
1 stalk leaks, sliced
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 14-ounce cans chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1/3 stick of Butter
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat

Steps:

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, butter and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp and crabmeat and cook 1 hour longer on low heat or 1/2 hour longer on high. Serve over rice.