Seafood Gumbo in a Crockpot

2008-03-23

How nice to put the gumbo to cook in a crockpot 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 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

Recipe Type: , , , , ,

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Kaplan, Louisiana Louisiana
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