Easy Vegetarian Meals

Best Crock Pot Recipe – Louisiana Seafood Gumbo

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One thing I love is crock pot cooking. A one pot meal you do not have to keep watching makes enough to keep for leftovers, and a quick and easy vegetarian meal. I actually have roots in Louisiana, I lived there as a child and my step-mother is from there. I enjoy the culture and absolutely love the food and people.

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Gumbo is…?

Gumbo is a Creole stew is the official Louisianan cuisine and consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and celery, bell peppers, and onions. The roux to this stew is the staple that brings it all together. If you do not get a good roux going your stew will probably be more of a soup.

This dish is about 130 calories based on a 2000 daily calorie count, now I am not a calorie counter but since this is a pretty rich dish I just wanted to let you know it’s not very heavy. The flavors are excellent! If you have never had original gumbo you have to try this recipe.

Gumbo is so versatile. I’ve had it with all types of seafood, shellfish, sausage, and even gator meat in my younger days. The gumbo I make is shellfish and seafood only, no sausage. It’s light and a great weekend meal.

You Will Need:

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To prep for this meal, you will need a crock pot, a small saucepan, and a rice cooker or pot to boil the rice.

3 tbs organic unbleached flour

3 tbs Extra Virgin Olive Oil

1/2 pound fresh clams, muscles, natural white lump crab meat

8-12 oz of frozen crawfish or shrimp

1 pint of oysters, drained

2 c frozen organic okra (optional)

1 onion chopped (a good substitute would be 2 whole shallots)

2 medium bell peppers, chopped

6 celery ribs, chopped

3 garlic cloves, chopped

1/4 dried thyme or 3 sprigs of fresh thyme tied with twine

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2 large bay leaves

1/4 tsp white pepper

2 tbs gumbo file

1 oz can diced tomatoes, undrained (I use fire roasted)

4 c fish or shrimp stock

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1 1/2 c uncooked white or brown rice

3 c water for the rice

*Quick hint: With so many ingredients it’s always a good idea to do all your chopping ahead of making the Roux.

The Roux

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In a small saucepan combine flour and oil, mix well. Stir constantly over medium-high heat for around 5 minutes.

Reduce heat to medium and continue stirring approx. 10 minutes or until the mixture becomes a reddish brown.

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The Gumbo

Pour the flour mixture into your crockpot

Stir in okra, onion, bell pepper, celery, garlic, thyme, bay leaves, gumbo file, tomatoes, and the fish stock. Cover and cook on low for 7-8.5 hours.

Now….. Add crab meat, crawfish (shrimp), clams, oysters, muscles. Cover and cook on low another 30 minutes.

Fresh ground salt and pepper to taste. I  like mine spicy so a few dashes of cayenne pepper and a bit of tabasco usually does the trick!

Finale – The Rice

One thing I eat a lot of is rice. I love Jasmine rice and that is what I would use to pair with my gumbo. It’s best made in a rice cooker. Jasmine rice has an aromatic aroma and a clean taste (in my opinion). Of course, you can use whatever brand of rice you like. Uncle Bens Rice works just as good and is very affordable.

To make the rice put water into a pot and set on high to boil. Once it is boiling add your rice and follow the cooking instructions on the package.

I hope you will enjoy this crockpot recipe. If you happen to make it let me know what you think!

Crock Pot Louisiana Seafood Gumbo

To prep for this meal, you will need a crock pot, a small saucepan, and a rice cooker or pot to boil the rice.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main Course
Cuisine: American

Ingredients

  • 3 tbs organic unbleached flour
  • 3 tbs Extra Virgin Olive Oil
  • 1/2 pound fresh clams muscles, natural white lump crab meat
  • 8-12 oz of frozen crawfish or shrimp
  • 1 pint of oysters drained
  • 2 c frozen organic okra
  • 1 onion chopped a good substitute would be 2 whole shallots
  • 2 medium bell peppers chopped
  • 6 celery ribs chopped
  • 3 garlic cloves chopped
  • 1/4 dried thyme or 3 sprigs of fresh thyme tied with twine
  • 2 large bay leaves
  • 1/4 tsp white pepper
  • 2 tbs gumbo file
  • 1 oz can diced tomatoes undrained (I use fire roasted)
  • 4 c fish or shrimp stock
  • 1 1/2 c uncooked white or brown rice
  • 3 c water for the rice

Instructions

The Roux

  • In a small saucepan combine flour and oil, mix well. Stir constantly over medium-high heat for around 5 minutes.
  • Reduce heat to medium and continue stirring approx. 10 minutes or until the mixture becomes a reddish brown.

The Gumbo

  • Pours the flour mixture into your crockpot
  • Stir in okra, onion, bell pepper, celery, garlic, thyme, bay leaves, gumbo file, tomatoes, and the fish stock. Cover and cook on low for 7-8.5 hours.
  • Now..... Add crab meat, crawfish (shrimp), clams, oysters, muscles. Cover and cook on low another 30 minutes.
  • Fresh ground salt and pepper to taste.

Notes

I  like mine spicy so a few dashes of cayenne pepper and a bit of tabasco usually does the trick!
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9 thoughts on “Best Crock Pot Recipe – Louisiana Seafood Gumbo

  1. Diamond Hemp
  2. Hey Kenisha! Let me know what you think about the recipe and any additions or subtractions you make. I’m always open to suggestions on how to make my recipes better. TTY Soon Lady!

  3. Marley Spoon
  4. Yum, that looks divine. I am always on the lookout for different original recipes to cook for dinner and I also love using the crockpot. It saves so much time- you dump in the ingredients and come back later to a delicious home-cooked meal. 

    I don’t eat shellfish or any other seafood, what do you recommend I make it with instead?

    I don’t mean to sound naive but I have never heard of Gumbo before- I’m from the UK maybe that’s why. I was wondering what is gumbo file? Is it a spice?

    1. I love this recipe and yes Gumbo File’ is a spice 

      Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of a sassafras tree. 

      I know plenty of people who have never heard of or tried gumbo before, so no worries, lol

      I no longer eat meat but if you do the seafood can be substituted for a spicy sausage like andouille sausage and chicken. I liked the dark meat because it added more flavor but to keep it healthy you can use breast meat. 

  5. Oh my goshhhhh, I got insanely hungry just reading this and seeing those pictures. It has been so long since I’ve have creole stew. Ugh. It is without a doubt one of my top 5 foods in the world, and i have LOTS AND LOTS of favorite foods so that says something. Also i’m surprised by how few of calories it has in it! I would have guessed the cal count would have been so much higher simply because of the density of the meal! Interesting. hm, you learn something everyday ;D 

    I’m going to try this recipe with crawlfish. I’ve never had it with crawls, only shrimp, but I’m feeling adventurous this week. As a matter of fact, ive never had crawlfish period! I’m nervous but excited! LOL so thank you so much for this post, it is going to lead to one delicious night!!!! Look forward to seeing my delicious content by you in the near future 😉 

    1. I really like crawfish. I’ve done several crawfish boils. The good thing about gumbo is its versatility. You can put pretty much any type of seafood and it will be great! Just take the tails off or you can buy flash frozen crawfish tails.  

  6. I absolutely love this site! Why? I really like how you can print the recipe directly from here! That’s the biggest thing, I hate having to screen shot something and it ends up getting lost in my camera roll and sometimes I can’t even get the whole recipe in one frame. I have a couple questions? I like everything but the okra. Can I call it Gumbo if I omit this ingredient? Also, I only buy jasmine rice too but I don’t know if there are any health benefits in choosing this over regular white long grain rice. (I don’t care for brown or wild rice). 

    One more thing– I’m glad you specified unbleached flour!

    1. Okra is one of those things people have a love-hate relationship, either they love okra or hate it. The good thing about Gumbo it really doesn’t matter, lol. You can omit it or keep it, it’s still Gumbo! 

      I really don’t think there Jasmine rice is healthier than brown but I think it is better than regular long grain. Personally, I like just like the flavor of Jasmine rice better than the others as well.

  7. The picture from the top made my mouth water.

    The flavor and calories too are an added bonus, flavor for me determines how much I enjoy the meal.

    I have heard so much about Gumbo but I have never had it.

    Thanks so much for this Gumbo recipe and the ingredients are easy to find.

    Thanks once more, I will be trying it.

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