This gumbo recipe made in the slow cooker has all the flavor of traditional gumbo but none of the tedious steps or hard-to-find spices. Serve this Louisiana favorite over rice.

Jane Kirby
Recipe by Real Simple March 2004

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Susie Cushner

Recipe Summary

prep:
25 mins
additional:
5 hrs 5 mins
total:
5 hrs 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet. 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. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.Tip: Once the ingredients are in the pot and the slow cooker is simmering, don't lift the lid. Heat and steam escape. If you do, you'll lose an estimated 20 minutes of cooking time.

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Nutrition Facts

calcium 222mg; 273 calories; calories from fat%; carbohydrates 11g; cholesterol 204mg; fat 8g; fiber 2g; iron 4mg; protein 38mg; saturated fat 2g; sodium 1757mg.