Prep 30 mins
Cook 2 hrs
This is a non-traditional gumbo, created to make gumbo manageable in the Midwest. I'm sure a search will yield far more authentic recipes, but I like this one.
- 1⁄2 lb bacon, diced
- 2 stalks celery, sliced (1 ½ cups)
- 1 medium onion, sliced (1 cup)
- 1 green pepper, chopped (1 ½ cups)
- 2 cloves garlic, 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 lb raw large shrimp, peeled and cleaned
- 1 lb crabmeat (fresh or frozen)
- 1 (10 ounce) box frozen okra, thawed and sliced crosswise into ½ inch pieces
- 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 pan.
- 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 3 1/2 hours or on high for 1 1/2 hours.
- Add the shrimp, crabmeat and okra and cook 1/2 hour longer on low heat or 1/4 hour longer on high.
- Serve with rice.