Seafood Gumbo

Makes 10 servings
Prep. Time: 45 minutes Cooking Time: 3–4 hours Ideal slow-cooker size: 4- to 5-qt.
Needed at Time of Preparation:
1 lb. okra, sliced
2 Tbsp. butter
¼ cup butter, melted
¼ cup flour
1 bunch green onions, sliced
½ cup chopped celery
2 cloves garlic, minced
16-oz. can tomatoes and juice
1 bay leaf
1 Tbsp. chopped fresh parsley
1 fresh thyme sprig
1½ tsp. salt
½–1 tsp. red pepper
3–5 cups water, depending upon the consistency you like
1 lb. peeled and deveined fresh shrimp
½ lb. fresh crabmeat
Preparation Instructions:

  1. Sauté okra in 2 Tbsp. butter until okra is lightly browned. Transfer to slow cooker.
  2. Combine remaining butter and flour in a skillet. Cook over medium heat, stirring constantly until roux is the colour of chocolate, 20–25 minutes. Stir in green onions, celery, and garlic. Cook until vegetables are tender. Gently stir in remaining ingredients.
  3. Add mixture into a gallon-sized freezer bag.
  4. Taking out as much air as possible and seal bag. Allow cooling completely.
  5. Label the bag with the information below, then freeze.
    TIP: If 10 servings are just too much for you, either split the recipe between 2–3 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 10 servings
    Cooking Time: 3–4 hours Ideal slow-cooker size: 4- to 5-qt.


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock.
  3. Cover. Cook on High 3–4 hours.

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