Shrimp & Okra Gumbo
0
Points® value
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)