Seafood Gumbo Crock Pot
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.
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.
And 35 oz.
In this recipe use the 28 oz.
Size.
If you are using the 35 oz.
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 dont feel sticky to the touch , which means theyre 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',.
Ingredients
onion, celery, garlic cloves, fresh thyme leaves, dry mustard, bay leaf, salt, fresh ground black pepper, worcestershire sauce, tomatoes with juice, vegetable stock, okra, green bell pepper, chili pepper, crabmeat, shrimp, whipping cream