Seafood Gumbo (Crock Pot) Recipe

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Ingredients:

Serving

1 small onion, finely chopped
2 stalks celery, peeled and finely chopped
2 garlic cloves, minced
1 tbsp fresh thyme leaves
1/2 tsp dry mustard
1 bay leaf
1 tsp salt
1/2 tsp fresh ground black pepper
1 tbsp worcestershire sauce
1 (28 oz) can tomatoes with juice, coarsely chopped (796 ml)
1 cup vegetable stock (or 1/2 cup clam juice, diluted with 1/2 cup water) or 1 cup chicken stock (or 1/2 cup clam juice, diluted with 1/2 cup water) or 1 cup fish stock (or 1/2 cup clam juice , diluted with 1/2 cup water)
2 cups okra, cut into 1/4-inch slices (see tip )
1 green bell pepper, cut into 1/4-inch dice
1 -2 chili pepper ( serrano or finger)
8 oz crabmeat, cooked
12 large shrimp, cooked, deveined and shells removed, cut in thirds
2 cups whipping cream

Directions:

In slow cooker stoneware, combine onions, celery, garlic, thyme, dry mustard, bay leaf, salt, pepper, Worcestershire sauce, tomatoes and stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
Add okra, green pepper, chili pepper, crabmeat, shrimp and cream. Cover and cook on HIGH for 30 minutes, or until okra and peppers are tender. Spoon into individual bowls and serve piping hot. Serves 6 to 8.
TIP: Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
Okra, a tropical vegetable, is a great thickener for broths and sauces, but becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches long, that don’t feel sticky to the touch, which means they’re too ripe. Gently scrub the pods, cut off the top and tail and slice, if desired.
Look for Serrano chilies in Asian grocery stores or well stocked supermarkets. They are long and thin, usually green, but sometimes red, and about the size of a baby finger. (The green variety has been described as a “skinny jalepeno.”).
MAKE AHEAD: This dish can be partially assembled the night before it is cooked. Combine ingredients in Step 1 and refrigerate overnight. The next day, continue with Step 1 as directed. For added convenience, prepare the okra, green pepper and chili peppers. Combine in a bowl, cover and refrigerate overnight. Cook, devein and cut the shrimp and refrigerate, covered, in a separate bowl, until ready to use.
The 150 Best Slow Cooker recipes Judith Finlayson.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	279.53 Kcal (1170 kJ)
Calories from fat	103.75 Kcal
		% Daily Value*
Total Fat	11.53g	18%
Cholesterol	48.83mg	16%
Sodium	5028.02mg	210%
Potassium	258.5mg	6%
Total Carbs	29g	10%
Sugars	2.34g	9%
Dietary Fiber	1.71g	7%
Protein	9.66g	19%
Vitamin C	35.5mg	59%
Vitamin A	0.4mg	12%
Iron	6.9mg	38%
Calcium	64.6mg	6%

Amount Per 100 g
Calories	152.24 Kcal (637 kJ)
Calories from fat	56.51 Kcal
		% Daily Value*
Total Fat	6.28g	18%
Cholesterol	26.59mg	16%
Sodium	2738.48mg	210%
Potassium	140.79mg	6%
Total Carbs	15.8g	10%
Sugars	1.27g	9%
Dietary Fiber	0.93g	7%
Protein	5.26g	19%
Vitamin C	19.3mg	59%
Vitamin A	0.2mg	12%
Iron	3.8mg	38%
Calcium	35.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.2

Points
7

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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