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    You are in: Home / Recipes / Seafood Gumbo (Crock Pot) Recipe
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    Seafood Gumbo (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 15 mins

    15 mins

    10 hrs

    Olha's Note:

    This is a classic Creole recipe. There are many different opinions about what it should contain, okra of file powder (made from dried sassafras leaves) being the only constants. This version, although simple, is unconventional since it is not thickened with a well cooked roux. It is absolutely delicious nonetheless. If you are concerned about cholesterol, because this is very rich, increase stock to 2 cups and reduce cream to 1 cup. Serves 6 to 8.

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    Units: US | Metric


    1. 1
      In slow cooker stoneware, combine onions, celery, garlic, thyme, dry mustard, bay leaf, salt, pepper, Worcestershire sauce, tomatoes and stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until vegetables are tender.
    2. 2
      Add okra, green pepper, chili pepper, crabmeat, shrimp and cream. Cover and cook on HIGH for 30 minutes, or until okra and peppers are tender. Spoon into individual bowls and serve piping hot. Serves 6 to 8.
    3. 3
      TIP: Large cans of tomatoes come in 28 oz. (796 mL) and 35 oz (980 mL). In this recipe use the 28 oz. (796 mL) size. If you are using the 35 oz. (980 mL) size, drain off 1 cup liquid before adding to recipe.
    4. 4
      Okra, a tropical vegetable, is a great thickener for broths and sauces, but becomes unpleasantly sticky when overcooked. Choose young okra pods, 2 to 4 inches long, that don’t feel sticky to the touch, which means they’re too ripe. Gently scrub the pods, cut off the top and tail and slice, if desired.
    5. 5
      Look for Serrano chilies in Asian grocery stores or well stocked supermarkets. They are long and thin, usually green, but sometimes red, and about the size of a baby finger. (The green variety has been described as a “skinny jalepeno.”).
    6. 6
      MAKE AHEAD: This dish can be partially assembled the night before it is cooked. Combine ingredients in Step 1 and refrigerate overnight. The next day, continue with Step 1 as directed. For added convenience, prepare the okra, green pepper and chili peppers. Combine in a bowl, cover and refrigerate overnight. Cook, devein and cut the shrimp and refrigerate, covered, in a separate bowl, until ready to use.
    7. 7
      The 150 Best Slow Cooker recipes Judith Finlayson.

    Ratings & Reviews:

    • on August 01, 2006

      This concoction is NOT Gumbo, Creole (?) or otherwise. Cooking shrimp prior to adding it to anything being cooked is a cardinal sin. And cutting up shrimp? Why???

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2005

      Sounds like a great recipe, but as all Cajuns know, Gumbo ALWAYS has roux, and never whipping cream and hardly ever has tomatoes. Still sounds like an interesting soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Seafood Gumbo (Crock Pot)

    Serving Size: 1 (264 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 384.3
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 18.4 g
    Cholesterol 145.8 mg
    Sodium 1084.4 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 3.9 g
    Sugars 7.3 g
    Protein 13.7 g

    The following items or measurements are not included:

    vegetable stock

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