Crockpot Cajun Seafood Gumbo Recipe
Updated: Jun 28
This recipe requires a grocery shopping list, and some prep work, but once it's done, it is surprisingly easy to make thanks to the slow cooker magic.
Average prepping time: 15 minutes
Cook time: 4.5 hr (slow cooker)
Spicy: ●●◦◦◦ When you add Vatsana's Seafood Hot Sauce Download the printer-friendly version at the end of the post.
6 sprigs of fresh thyme
4 bay leaves
1 bell pepper, chopped (red/orange bell peppers are preferred)
4 stalks of celery, chopped
1 medium white onion, chopped
5 garlic cloves, minced
1/2 pound of okra, chopped
2 lb. of peeled, de-veined, large raw shrimp
1 lb. of crab claws (optional)
1 lb. of boneless skinless chicken thighs, cut into quarters
12 oz Andouille sausages, chopped
2 cans 12-oz, fire-roasted, diced tomatoes
2 cups of chicken broth
2 tbsp. creole seasoning
1/2 teaspoon sea salt
1/2 cup of all-purpose flour
1/2 cup of vegetable oil
2 cups of water
Let's begin the adventure:
Keep the shrimp and crab claws refrigerated until Step 6.
Make the roux: a. Pour the oil in a medium-sized skillet over medium-heat. b. Gradually mix in the flour. c. Stir continuously for 3-4 minutes or until the roux becomes brown. d. Add the onion, bell pepper, and celery, and stir for 2 more minutes.
Pour the roux and the rest of the ingredients into the crockpot.
Mix, and then top it off with the thyme.
Cook on high for 4 hours.
Remove the thyme and bay leaves, and add the shrimp and crab claws, mix.
Cook on high for 30 minutes.
Serve the gumbo. Dash in Vatsana's Seafood Hot Sauce until desired spice level.
Voila! Eat your crockpot cajun seafood gumbo with Vatsana's Seafood Hot Sauce and don't forget to Spread Joy!
We ate our meal with brown rice. What do you eat your Cajun Seafood Gumbo with?
Download the printer-friendly recipe here: