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Shrimp & Okra Gumbo

Shrimp and 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 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

Clam juice

¾ cup(s)

Celery

2 medium stalk(s), cut into 1-inch chunks

Uncooked onion

1 medium, chopped

Red bell pepper

1 small, seeded and chopped

No salt added canned diced tomatoes

14½ oz

Okra

½ pound(s), trimmed and cut into 1⁄2-inch slices

Garlic

2 clove(s), sliced

Worcestershire sauce

1 Tbsp

Dried thyme

1 tsp

Dried oregano

½ tsp

Uncooked shrimp

¾ pound(s), medium, peeled and deveined

Fresh parsley

4 Tbsp, (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 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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