Best 8 Crock Pot Gumbo Recipes

SEAFOOD GUMBO (CROCK POT)

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.").
• 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.
• The 150 Best Slow Cooker recipes Judith Finlayson.

VEGETABLE GUMBO (CROCK POT)

Steps:

• In a skillet over medium heat, heat oil for 30 seconds. Add onions and celery, cook stirring until soft (5 minutes).
• Stir in garlic, thyme, peppercorns, and bay leaf, cook stirring for 1 minute.
• Stir in tomatoes and bring to a boil.
• Transfer to large crock pot insert.
• Stir in rice and broth.
• Cover and cook on low for 6 hours or high for 3 hours or until rice is tender.
• Discard bay leaf.
• In a small cup mix together the paprika and lemon juice.
• Add paprika/lemon juice mixture, okra and green pepper, stirring in well.
• Cover and cook on high for 20 minutes or until pepper is tender.
• Add a dash or two of hot pepper sauce if desired.

BEEF GUMBO (CROCK POT)

Steps:

• Combine all ingredients in crock pot and cook on LOW heat setting for 8 hours.
• Stir before serving.

LOW-CARB CROCK POT "GUMBO"

Steps:

• -Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
• -Cook on HIGH for 3 hours.
• -Shred the white meat from the chicken by hand, and add to the crock pot.
• -Add Shrimp and Cream.
• -Cook on high for 1½ hours after adding the last ingredients.

BAYOU GUMBO CROCK POT

Steps:

• 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
• 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

CROCK POT MUNGO GUMBO

Steps:

• Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
• Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.
• Don't let it burn, be patient and keep stirring may take 10 minutes.
• When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.
• Add the Sage, garlic,& chili.
• Pour the sauce into your crock Pot.
• Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
• Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
• Serve with white or Brown rice.

CROCK POT GUMBO

Steps:

• Put the tomatoes and frozen vegetables in the crock pot on high heat.
• Make a roux by melting the butter and flour in a large skillet and stir constantly until roux is a light caramel color (about 20 minutes) on medium heat - do not burn the roux! Lower heat is better, but will take longer. Add the cooked roux to the crock pot.
• Add the bouillon cubes, water, crushed red pepper and bay leaves.
• Boil the chicken breast in a pot of water on the stove until no pink remains, let cool and then shred the meat by hand and add to the crock pot.
• Add the andouille sausage and let everything cook on high for about 4-5 hours.
• About 45 minutes before you want to eat, add all the seafood to the pot and season to taste with salt, pepper, herbs and your favorite seasoning blend(s). Serve over hot, cooked rice and garnish with chopped green onion. Hot pepper sauce and gumbo file seasoning are optional and should be added to each bowl by the person who will be eating it.

ZUCCHINI GUMBO (CROCK-POT)

Steps:

• In a large skillet over medium heat heat the oil. Add the next 4 ingredients (onion - garlic), cover and cook for 5 minutes or until vegetables are softened.
• Transfer vegetables to crockpot.
• Add next 7 ingredients (vegetable broth - pepper). Cover and cook on low for 8 hours.
• Stir in Tabasco and liquid smoke.
• Divide rice into soup bowls and top with gumbo.