Seafood Gumbo in a Crockpot2008-03-23
- Course: Main Dishes
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
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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!
- 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
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.
To Make Gumbo:
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.
Add crabmeat, crawfish, and oysters to the Crockpot. Cover and cook on low for an additional 30 minutes.
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.
Serve Gumbo over rice