Slow-Cooker Seafood Gumbo

By dhoffmanlatter

Ingredients

• 2 stalks celery, sliced (1 1/2 cups)
• 1 medium onion, sliced (1 cup)
• 1 green pepper, chopped (1 1/2 cups)
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1 14-ounce can diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon dried thyme leaves
• 1 pound large raw shrimp, cleaned
• 1/2 pound sausage
• 1 pound fresh or frozen lump crabmeat

Details

Servings 6

Preparation

Step 1

1) 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.

2) 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.