Shrimp and okra gumbo
Canned clam juice
¾ cup(s), bottled
2 stalk(s), medium, cut into 1-inch chunks
Sweet red pepper(s)
1 small, chopped
No salt added diced tomatoes
½ pound(s), trimmed and cut into 1/2-inch slices
2 clove(s), medium, sliced
¾ pound(s), medium, peeled and deveined
- Combine water, clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire sauce, thyme, and oregano in a 4-quart or larger slow cooker. Cover and cook until vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low.
- 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.
- Serving size: about 1 2/3 cups