Crock Pot South Louisiana Seafood Gumbo
1/2 cup Roux from a jar or you can make your own
1 large onion (chopped)
1 bellpepper (chopped)
2 stalks celery (chopped)
4 cloves garlic (minced)
1 cup fresh or frozen sliced okra
6 cups shrimp stock (chicken broth if you don't have shrimp stock)
You may add more stock if you like your gumbo like soup, but we like it thick.
Tony Chachere's seasoning (according to your taste)
1 lb. crawfish tails
1 lb. fresh shrimp
parsley & green onions
Add the first 8 ingredients to the crock pot and cook on low for 8 hours. If using roux from a jar make sure it is melted. Then add crawfish tails, shrimp and any other seafood you may like along with parsley & green onions and cook for another 30 minutes on high. Serve over cooked white rice. ENJOY
1/2 cup Roux from a jar or you can make your own
1 large onion (chopped)
1 bellpepper (chopped)
2 stalks celery (chopped)
4 cloves garlic (minced)
1 cup fresh or frozen sliced okra
6 cups shrimp stock (chicken broth if you don't have shrimp stock)
You may add more stock if you like your gumbo like soup, but we like it thick.
Tony Chachere's seasoning (according to your taste)
1 lb. crawfish tails
1 lb. fresh shrimp
parsley & green onions
Add the first 8 ingredients to the crock pot and cook on low for 8 hours. If using roux from a jar make sure it is melted. Then add crawfish tails, shrimp and any other seafood you may like along with parsley & green onions and cook for another 30 minutes on high. Serve over cooked white rice. ENJOY
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