Seafood gumbo in a Crockpot

Serves: 6 - 8
Prep Time: 20 minutes
Cook Time: 7-9 hours

3 tablespoons flour
3 tablespoons oil
1 pound andouille sausage chopped
2 cups frozen okra
1 onion chopped
2 medium green bell peppers chopped
6 stalks celery chopped
3 garlic cloves minced
A1/4 teaspoon thyme
2 large bay leaves
A1/4 teaspoon white pepper**
1 can (14.5 ounces) diced tomatoes undrained
4 cups Fish stock or water
1 pound fresh lump crabmeat
1 package of frozen crawfish*
1 pint of drained oysters
1 A1/2 cups uncooked white or brown rice
3 cups of water for rice

To Make Roux:
In a small saucepan combine flour and oil; mix well. Cook stirring
constantly over medium high heat for 5 minutes. Reduce heat to medium;
cook stirring constantly approximately 10 minutes or until mixture turns
reddish brown.

To Make Gumbo:
Place flour oil mixture in 4 quart Crockpot. Stir in sausage, okra,
onion, bell pepper, celery, garlic, thyme, bay leaves, tomatoes, and fish
stock. Cover and cook on low for 7 a 8.5 hours. Add crabmeat, crawfish,
and oysters to the Crockpot. Cover and cook on low for an additional 30
minutes.

To Make Rice:
Put water for rice in a pot on high. Once it is boiling add rice. Follow
cook times on the package of rice.
Serve Gumbo over rice

This recipe was originally created for someone who was allergic to shrimp
but not other seafood. Therefore, you can substitute shrimp for the
crawfish or add 1 package of frozen shrimp to the recipe if desired. The
shrimp will be added to the Crockpot at the same time as the crawfish.

* If desired 2 tablespoons of gumbo file may be added to the recipe with
the other seasonings.


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