Shrimp & Okra Gumbo
0
Points®
Total time: 4 hr 20 min • Prep: 20 min • Cook: 4 hr • Serves: 4 • Difficulty: Easy
A generous splash of clam juice infuses this slow-cooker gumbo with rich seafood flavour. Look for clam juice near the canned tuna at the grocery store. Fresh okra not in season? Swing by the freezer case for a bag of presliced pods; you can toss the frozen okra right into the mix without thawing. The shrimp don’t need much cooking time; they go in toward the end, timed for peak tenderness.
Ingredients
Water
1½ cup(s)
Canned clam juice
¾ cup(s), or bottled
Celery
2 stalk(s), medium, cut into 1-inch chunks
Onion
1 medium, chopped
Red bell pepper
1 small, seeded and chopped
No salt added diced tomatoes
14½ oz
Uncooked okra
½ pound(s), trimmed and cut into 1/2-inch slices
Garlic
2 clove(s), large, sliced
Worcestershire sauce
1 tbsp(s)
Dried thyme
1 tsp(s)
Dried oregano
½ tsp(s)
Uncooked shrimp
¾ pound(s), medium, peeled and deveined
Fresh parsley
¼ cup(s), (optional)
Instructions
1
In a 4-quart or larger slow cooker, combine the clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire, thyme, oregano, and 1 1⁄2 cups water. Cover and cook until the vegetables are tender, 3 to 4 hours on High or 6 to 8 hours on Low.
2
About 25 minutes before cooking time is up, add shrimp to slow cooker. Cover and cook on high until shrimp are just opaque in center, about 25 minutes. Ladle gumbo evenly into 4 bowls. Sprinkle with parsley. About 25 minutes before the cooking time is up, add the shrimp to the slow cooker. Cover and cook on High until the shrimp are just opaque in the centers, about 25 minutes. Divide the gumbo among 4 bowls. Garnish with the parsley (if using).
3
Serving size: about 1 2⁄3 cups
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