You are here

Seafood Gumbo With Bacon And Okra

Southern.Crockpot's picture
Ingredients
  Bacon 12 Ounce (1 Package)
  All purpose flour 6 Tablespoon
  Onion 1 Large, chopped
  Chopped celery 1 1⁄4 Cup (20 tbs)
  Green bell pepper 1 Large, chopped
  Garlic 3 Clove (15 gm), minced
  Frozen sliced okra 16 Ounce, thawed (1 Package)
  Canned diced tomatoes 14 1⁄2 Ounce (Undrained, 1 Can)
  Canned chicken broth 14 Ounce (1 Can)
  Clam juice 8 Ounce (1 Bottle)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Creole seasoning 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Unpeeled large shrimp 1 Pound, peeled (Fresh)
  Fresh oysters 12 Ounce, drained (1 Container)
  Lump crabmeat 1⁄2 Pound, drained (Fresh)
  Hot cooked rice 1 Cup (16 tbs)
Directions

Cut bacon into 1" pieces.
Cook bacon in a large skillet over medium heat until crisp; remove bacon and drain on paper towels, reserving drippings in skillet. (Cover and chill bacon until gumbo is done.)
Whisk flour into drippings, and cook over medium heat, whisking constantly, until roux is caramel-colored (about 15 minutes).
Add onion and next 3 ingredients; cook until vegetables are crisp-tender, stirring constantly.
Transfer vegetable mixture to a 4-quart electric slow cooker.
Stir in okra and next 7 ingredients.
Cover and cook on LOW 6 hours.
Add shrimp, oysters, and crab-meat; cover and cook on HIGH 1 hour or until shrimp turn pink and edges of oysters begin to curl.
Discard bay leaves.
To serve, ladle gumbo over rice into individual bowls. (Microwave bacon 1 minute to reheat.)
Sprinkle each serving with bacon.
Serve with file powder, if desired.

Recipe Summary

Course: 
Main Dish
Method: 
Microwaving
Occasion: 
Christmas
Ingredient: 
Seafood
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.326925
Average: 4.3 (13 votes)