Gumbo- Seafood Stew in the Crockpot
Makes 8 servings
- 1 bottle clam juice
- 2 Cups chopped onion
- 6 Cups water
- 1 can tomato paste
- 2 cloves garlic, minced
- 28 oz. can crushed or diced tomatoes
- 1/4 tsp sugar
- 1 T. red wine vinegar
- 3 T. Italian seasoning
- 1/4 Cup creole seasoning
- 1 T. olive oil
- chopped vegetables such as 1-2 potatoes, green peppers, 2 carrots, pea pods, or okra
- 1 lb. White Fish, cut into pieces
- 1 lb. Uncooked shrimp (remove tails)
- 1/3 cup fresh parsley
- 1 can crabmeat
Use a 6-quart slow cooker.
Combine clam juice, tomato paste, oil, vinegar, sugar, seasonings and the garlic and tomatoes in the cooker. Add in vegetables you are using except pea pods, that won't take as long to cook.
Cook on high for 4 hours.
Add the clams, crabmeat and shrimp to the slow cooker. Add pea pods, if using.
Reduce to a low heat setting.
Cover the slow cooker.
Simmer for an additional one hour.
Top with parsley.
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