SLOW COOKER SEAFOOD GUMBO RECIPES

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SEAFOOD GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Seafood Gumbo Recipe: How to Make It - Taste of Home image

Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can’t seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity—onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. —Ruth Aubey, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 24 servings (6 quarts).

Number Of Ingredients 16

1 cup all-purpose flour
1 cup canola oil
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper
1 cup sliced green onions
4 cups chicken broth
8 cups water
4 cups sliced okra
2 tablespoons paprika
1 tablespoon salt
2 teaspoons oregano
1 teaspoon ground black pepper
6 cups small shrimp, rinsed and drained, or seafood of your choice
1 cup minced fresh parsley
2 tablespoons Cajun seasoning

Steps:

  • In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.

Nutrition Facts : Calories 166 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 900mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

SLOW-COOKER GUMBO RECIPE - BETTYCROCKER.COM



Slow-Cooker Gumbo Recipe - BettyCrocker.com image

Our version of the traditional dish of Mardi Gras is simmered to perfection in your slow cooker. Andouille sausage, chicken, rice and Cajun spices come together for the perfect gumbo.

Provided by Angie McGowan

Total Time 6 hours 45 minutes

Prep Time 45 minutes

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
14 oz andouille sausage, sliced
1 cup diced onion
1 cup diced green bell pepper
1 cup diced celery
1 lb uncooked chopped chicken
2 cups chopped okra
1/4 cup vegetable or olive oil
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon dried thyme leaves
3 cups beef stock, warmed
1 can (14 oz) diced tomatoes
4 cups cooked white rice
1/4 cup chopped green onions (4 medium)

Steps:

  • Spray 6-quart slow cooker with cooking spray.
  • Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
  • In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
  • Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
  • Serve gumbo with rice. Garnish with green onions before serving.

Nutrition Facts : ServingSize 1 Serving

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