Craving a taste of New Orleans but short on time? This Seafood Gumbo Crockpot recipe is your answer! Forget spending hours slaving over a hot stove; this easy recipe lets your slow cooker do the heavy lifting, delivering a rich, flavorful gumbo perfect for a weeknight dinner or a weekend feast. It's a healthy, delicious dish that's surprisingly quick to prepare, making it a fantastic addition to your repertoire of quick dinner ideas.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound Andouille sausage, sliced (or substitute with smoked sausage)
- 1 (28-ounce) can crushed tomatoes
- 4 cups seafood stock (or chicken broth)
- 1 cup long-grain rice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails (optional)
- 1/2 cup chopped fresh parsley, for garnish
- Cooked white rice, for serving
Instructions:
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Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Stir in garlic and Andouille sausage and cook for another 2 minutes, until fragrant.
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Combine Ingredients in Crockpot: Transfer the vegetable and sausage mixture to your slow cooker. Add crushed tomatoes, seafood stock, rice, thyme, oregano, cayenne pepper, black pepper, and bay leaf. Stir well to combine.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the rice is tender and the flavors have melded.
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Add Seafood: About 30 minutes before serving (or 15 minutes if using high setting), gently stir in the shrimp and crawfish (if using). Avoid overcooking the seafood; it should be cooked through but still tender.
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Serve: Remove the bay leaf before serving. Garnish with fresh parsley and serve hot over cooked white rice.
Cooking Tips for the Best Seafood Gumbo:
- Don't overcook the seafood: Overcooked shrimp and crawfish will become tough. Add them only during the last stages of cooking.
- Adjust the spice level: If you prefer a milder gumbo, reduce the amount of cayenne pepper or omit it altogether. For extra heat, add more cayenne or a pinch of red pepper flakes.
- Use high-quality ingredients: The flavor of your gumbo will be greatly enhanced by using fresh, high-quality ingredients.
- Make it ahead: This gumbo tastes even better the next day! Prepare it the day before and reheat gently before serving.
Variations:
- Chicken Gumbo: Substitute the seafood with 1.5 lbs of cooked chicken, shredded.
- Vegetarian Gumbo: Omit the sausage and seafood and add 1 cup of chopped mushrooms and 1 cup of chopped okra.
- Spicy Gumbo: Add a few dashes of your favorite hot sauce or a chopped jalapeño pepper for extra heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-500
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 40-50g
This easy seafood gumbo crockpot recipe is perfect for busy weeknights, offering a healthy and delicious homemade meal without the fuss. Enjoy!