Shrimp & Okra Gumbo
3
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 flavor. 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
Canned clam juice
0.75 cup(s)
Celery
2 medium stalk(s)
Uncooked onion(s)
1 medium
Red bell pepper(s)
1 small
No salt added diced tomatoes
14.5 oz
Okra
0.5 pound(s)
Garlic
2 medium clove(s)
Worcestershire sauce
1 Tbsp
Dried thyme
1 tsp
Dried oregano
0.5 tsp
Uncooked shrimp
0.75 pound(s)
Fresh parsley
4 Tbsp
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 11⁄2 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 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 1⅔ cups
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