Crockpot Seafood Gumbo Recipe

This takes a little time to chop up the vegetables, but the time spent is well worth it. Traditionally gumbo simmers on the back of the stove all day, so using a crockpot is a natural extension of the original recipe.

Don’t add the seafood until 20-30 minutes before serving, it will get tough if allowed to cook for long periods.

Crockpot Seafood Gumbo Recipe

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 bayleaves
1/4 tsp white pepper
2 tablespoons of gumbo file
1 can 14.5 ounces) diced tomatoes undrained
4 cups Fish stock or water
1 pound fresh lump crabmeat
1 package frozen shrimp (8 to 12 ounces)
1 pint drained oysters
Cooked rice

Directions

1. In a 4 quart or larger crockpot, add the sausage, okra, onion, bell pepper, celery, garlic, thyme, bay leaves, tomatoes, and fish stock. Cover and cook on low for 7 to– 8.5 hours.
2. Add crabmeat, crawfish, and oysters to the Crockpot. Cover and cook on low for an additional 20- 30 minutes.
3. Serve Gumbo over rice.