Gumbo- Seafood Stew in the Crockpot

Slow Cooker Seafood Gumbo

This hearty seafood gumbo combines fish, shrimp, crab, tomatoes, vegetables, and Creole seasonings in a rich slow-cooked broth. Serve it as a comforting meal with rice or crusty bread.

Makes: 8 servings

Ingredients

• 1 bottle clam juice (about 8 ounces)
• 2 cups onion, chopped
• 6 cups water
• 1 (6 oz.) can tomato paste
• 2 cloves garlic, minced
• 1 (28 oz.) can crushed or diced tomatoes
• 1/4 teaspoon sugar
• 1 tablespoon red wine vinegar
• 1 tablespoon Italian seasoning
• 1-2 tablespoons Creole seasoning (adjust to taste)
• 1 tablespoon olive oil
• 2-3 cups chopped vegetables such as potatoes, bell peppers, carrots, celery, or okra
• 1 pound white fish, cut into chunks
• 1 pound uncooked shrimp, peeled and deveined
• 1 (6 oz.) can crabmeat, drained
• 1/3 cup fresh parsley, chopped
• Optional: 1 cup pea pods

Directions

1. Spray a 6-quart slow cooker with nonstick cooking spray.
2. Add the clam juice, water, tomato paste, tomatoes, garlic, olive oil, vinegar, sugar, Italian seasoning, and Creole seasoning.
3. Stir in the onions and vegetables, except pea pods if using.
4. Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
5. Add the fish, shrimp, crabmeat, and pea pods.
6. Reduce heat to LOW and cook for 45-60 minutes, or until the seafood is fully cooked.
7. Stir in fresh parsley just before serving.
8. Serve hot.