Susie Cushner
Prep Time
25 Mins
Other Time
5 Hours 5 Mins
Makes 6 servings

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.

How to Make It

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.

Ratings & Reviews

Marietta1's Review

June 12, 2013
I followed recipe as directed. It was easy to make. More of a stew than a gumbo. My 4 year old said it was ok, and my husband (who loves all kind of seafood) also said it was just ok. I didn't care for it because the crab meat flavor over powered all the other flavors. I would not make again. I served it with rice and a green salad.

Audrey31's Review

March 03, 2013

Lynley's Review

February 04, 2013
This recipe was great and easy. The only changes we made were: we substituted green onions for the regular onion, and we eliminated the bacon and added Andouille sausage in its place. We served over rice and added a hot pepper sauce as a condiment to spice it up a bit.

TPJones's Review

January 05, 2009
Really nice seafood stew - not sure I would call it gumbo. The bacon gives it a great flavor. It took longer to prepare than I expected - between cutting everything up, crisping the bacon and sauteing the veggies, but I would definitely make it again. Served with crusty bread.