When I think of Seafood Gumbo I think of the warm weather and spending time with my family at a breezy dockside restaurant with views of the ocean and the smell of the sea.  {Sponsored by Crock-Pot® } But we don’t always get the opportunity to visit a place like that and it’s not always easy to find the time for dinner to be complex. For most busy mom’s a quick and easy meal is the way to go!

I absolutely LOVE my Crock-Pot® 6-Quart Express Crock Multi-Cooker especially when it comes to making recipes like this Easy Seafood Gumbo which would normally take me hours to make. The Crock-Pot Express Crock’s 8 pre-set pressurized settings makes one-pot meals easier than ever. You can choose to eat sooner or use the slow cook setting to come back later to a delicious hot meal. And since I am not a fan of washing dishes, I especially love that it’s a non-stick pot and is dishwasher safe!

There are so many other wonderful recipes that can be made with the Crock-Pot Express Crock including slow cooked briskets, soups and stews but it also can be used for quick and easy options.  Visit http://bit.ly/ExpressCrockUS to find out more.

This easy Seafood Gumbo can be made in less then an hour and is made with basic ingredients. Most gumbos require gumbo file which I had a hard time finding so I came up with a way to make it without it.

Cook time 50 mins.

Serves 4-6.

 

Easy Crock-Pot Express Crock Seafood Gumbo

Ingredients:

½ cup olive oil.

¾ cup all-purpose flour.

1 cup yellow onion, chopped.

2 cloves garlic, minced.

1 cup celery, chopped.

1 cup carrots, chopped.

1 cup red bell pepper, chopped.

1 cup green bell pepper, chopped.

2 cups frozen sliced okra.

1 15 oz. can diced tomatoes.

1 teaspoon dried thyme.

2 cups vegetable broth.

1 bay leaf.

2-3 splashes hot sauce.

1 8 oz. container lump crab meat.

1 lb. medium shrimp peeled and deveined.

Handful of fresh parsley, roughly chopped.

Scallions bunch, chopped.

Salt and pepper to taste.

Place your Crock-Pot® 6-Quart Express Crock Multi-Cooker on your counter-top and plug it in.  Press BROWN/SAUTE, set temperature to HIGH, and then press START/STOP. Allow to preheat. Heat the olive oil until its hot. Add the flour and stir with the oil to form a roux. Stir continuously for 4-5 minutes to prevent the mixture from burning. Stir in the onions, garlic, celery, carrots and peppers and cook for 4-5 minutes stirring often until veggies start to tender.  Add the okra, crushed tomatoes and thyme, season with salt and pepper. Continue to cook for an additional 3-4 minutes until heated through. Mix in the vegetable broth and bring to a simmer. Press the START/STOP button on your Crock-Pot® 6-Quart Express Crock Multi-Cooker and secure the lid. Press the BEANS/CHILI button and set pressure to HIGH and make sure the steam release valve is seal closed position.  Adjust the time to 30 minutes and press START/STOP.

Once the cooking is complete and the pressure is released, open the lid and add the lump crab meat with juice and the shrimp to the soup.  Secure the lid with steam release valve sealed, press the SOUP button and adjust the time to 10 minutes and press START/STOP. After the 10 minutes when the cooking is complete and the pressure is released season with salt and pepper to taste.  Serve over rice, quinoa or cauliflower rice and top with fresh chopped parsley and scallions.