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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a non-traditional gumbo, created to make gumbo manageable in the Midwest. I'm sure a search will yield far more authentic recipes, but I like this one. Ingredients:
1/2 lb bacon, diced |
2 stalks celery, sliced (1 1/2 cups) |
1 medium onion, sliced (1 cup) |
1 green pepper, chopped (1 1/2 cups) |
2 cloves garlic, minced |
2 cups chicken broth |
1 (14 ounce) can diced tomatoes |
2 tablespoons worcestershire sauce |
2 teaspoons kosher salt |
1 teaspoon dried thyme leaves |
1 lb raw large shrimp, peeled and cleaned |
1 lb crabmeat (fresh or frozen) |
1 (10 ounce) box frozen okra, thawed and sliced crosswise into 1/2 inch pieces |
Directions:
1. In a large skillet, over medium heat, cook the bacon until crisp.
2. With a slotted spoon, transfer the bacon to a 4 to 6 quart slow cooker.
3. Discard all but a thin coating of fat from the pan.
4. 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.
5. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt and thyme.
6. Cover and cook on low heat for 3 1/2 hours or on high for 1 1/2 hours.
7. Add the shrimp, crabmeat and okra and cook 1/2 hour longer on low heat or 1/4 hour longer on high.
8. Serve with rice.
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