Seafood Gumbo in a Crockpot

8 servings Prep: 30 m Cook: 8 h Total: 8 h 30 m Intermediate
5.0/5 (6)
How nice to put the gumbo to cook in a crock pot before leaving for work or shopping and come home from work and have gumbo ready to eat. This seafood gumbo features shrimp, crab, crawfish, and oysters with Andouille sausage and okra in a rich roux-based broth. Serve as a side dish or make it your main meal!

Ingredients

8 servings
  • 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 shrimp or 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

Step-by-Step Instructions

  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.
  2. To Make Gumbo: Place flour oil mixture (roux) in 4 quart Crockpot. Stir in sausage, okra, onion, bell pepper, celery, garlic, thyme, bay leaves, white pepper, gumbo filé if you’re using it, tomatoes, and fish stock. Cover and cook on low for 7 to 8.5 hours.
  3. Add crabmeat, crawfish, and oysters to the Crockpot. Cover and cook on low for an additional 30 minutes.
  4. 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, or use our perfect rice recipe.
  5. Serve Gumbo over rice

Common Problems and Solutions

Q: Can I skip making the roux on the stovetop?

A: No, the roux needs to be made on the stovetop first. It requires constant stirring and specific heat control to reach the right color without burning. Once it's made, then you can add it to the slow cooker.

Q: Why did my seafood get rubbery?

A: The seafood (crab, crawfish, oysters) should only cook for the final 30 minutes. Adding them too early or cooking too long will make them tough and rubbery. Add them at the very end.

Q: Can I use all the same type of seafood instead of the variety?

A: Yes, you can use all shrimp or all crawfish if preferred. The variety gives depth of flavor, but using what you have available or prefer is perfectly acceptable. Just keep the total seafood weight around 2-3 pounds.

Tips and Techniques

Watch your roux carefully during the stovetop step - it can go from perfect to burnt quickly. If you see black specks, start over. The roux should be a rich reddish-brown color. Also, don’t skip the white pepper; it adds a distinctive background heat that’s traditional in Cajun seafood gumbo.

Ingredient Substitutions

  • Andouille sausage: smoked kielbasa or smoked turkey sausage
  • gumbo file: additional okra
  • fresh lump crabmeat: imitation crab or additional shrimp
  • shrimp or fish stock: chicken stock or vegetable stock

Equipment Needed

  • heavy-bottomed saucepan (for making roux)
  • 4-quart slow cooker/crockpot
  • wooden spoon for stirring roux
  • large pot for cooking rice

Historical Context

Gumbo is one of Louisiana’s most iconic dishes, with West African, French, Spanish, and Native American influences. The word ‘gumbo’ likely comes from the West African word for okra. While traditional gumbo requires tending a pot on the stove, this slow-cooker adaptation brings convenience to a classic without sacrificing the essential flavors.