Description
Discover how to make a delicious Slow Cooker Seafood Gumbo with this easy recipe. Learn the secrets to a flavorful and comforting seafood dish!
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 1 pound (454 g) (450 grams) imitation crab meat
- 1 pound (454 g) (450 grams) white fish fillets, cut into chunks
- 1/2 cup (120 ml) (120 milliliters) vegetable oil
- 1/2 cup (120 ml) (60 grams) all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 cup (240 ml) (150 grams) celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 ounces (411 g) or 411 grams) diced tomatoes
- 4 cups (960 ml) (960 milliliters) seafood or vegetable broth
- 2 teaspoons (10 ml) salt
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (3 ml) cayenne pepper
- 1 teaspoon (5 ml) dried thyme
- 1 bay leaf
- 1/2 cup (120 ml) (120 milliliters) water
- 2 cups (480 ml) (270 grams) okra, sliced
- Cooked white rice for serving
Instructions
- Heat the vegetable oil in a pan over medium heat.
- Gradually whisk in the flour to make a roux, stirring constantly until it’s a dark brown color.
- Transfer the roux to the slow cooker.
- Add the chopped onion, green bell pepper, and celery to the slow cooker.
- Stir in the minced garlic and diced tomatoes.
- Pour in the seafood or vegetable broth.
- Season with salt, black pepper, paprika, cayenne pepper, and thyme.
- Add the bay leaf to the mixture.
- Cover and cook on low for 5 to 6 hours.
- After 4 hours, stir in the water and sliced okra.
- Add the shrimp, crab meat, and white fish chunks.
- Continue cooking on low for another 1 to 2 hours.
- Remove the bay leaf before serving.
- Serve the gumbo hot over cooked white rice.
Notes
- Devein the shrimp before adding for a cleaner tastenUse fresh white fish fillets for better flavornAdjust cayenne pepper to your spice preference
