Seafood Gumbo in a Crockpot
2008-03-23- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 8:0 h
- Ready In : 8:30 h
-
Add to Recipe Box
How nice to put the gumbo to cook in a crock pot before leaving for work or shopping and come home from work and have gumbo ready to eat. This gumbo can be served as a side to a main dish or can be the main dish!
Ingredients
- 3 tbsp flour
- 3 tbsp oil
- 1 pound Andouille sausage, chopped
- 2 cups frozen okra
- 1 onion, chopped
- 2 medium bell pepper, chopped
- 6 celery ribs, chopped
- 3 garlic cloves, chopped
- 1/4 tsp thyme
- 2 large bay leaves
- 1/4 tsp white pepper
- 2 tablespoons of gumbo file (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups shrimp or fish stock (or water)
- 1 pound fresh lump crabmeat
- 8-12 ounces frozen crawfish (or shrimp)
- 1 pint drained oysters
- 1 1/2 cups uncooked white or brown rice
- 3 cups water for rice
Directions
Step 1
To Make Roux: In a small saucepan combine flour and oil; mix well. Cook stirring constantly over medium high heat for 5 minutes. Reduce heat to medium; cook stirring constantly approximately 10 minutes or until mixture turns reddish brown.
Step 2
To Make Gumbo:
Step 3
Place flour oil mixture in 4 quart Crockpot. Stir in sausage, okra, onion, bell pepper, celery, garlic, thyme, bay leaves, gumbo filé if you’re using it, tomatoes, and fish stock. Cover and cook on low for 7 to– 8.5 hours.
Step 4
Add crabmeat, crawfish, and oysters to the Crockpot. Cover and cook on low for an additional 30 minutes.
Step 5
To Make Rice: Put water for rice in a pot on high. Once it is boiling add rice. Follow cook times on the package of rice.
Step 6
Serve Gumbo over rice
Average Rating
(5 / 5)
6 people rated this recipe
74630
Comments