Seafood Gumbo Slow Cooker Recipes

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Are you looking for a delicious homemade gumbo recipe? Our Crock Pot Seafood Gumbo is a flavorful mixture of shrimp, crab and crawfish.

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Hey y'all! GOODe Ole Boy here!

If you've watched any of our YouTube videos, (y'all HAVE subscribed, right???) then you know that I:

Love to eat
Love to eat seafood
Complain that we never make enough seafood dishes.

Updated with a cooking show video of this recipe.

Miss Add and I are big seafood lovers as well as gumbo go-getters. We love foods that we wouldn't normally eat around the house, so this Crock Pot Seafood Gumbo is a big treat for us.

Crock Pot Seafood Gumbo Recipe

Note: Scroll to the bottom for a printable version of this recipe.

This Crock Pot Seafood Gumbo is packed with seafood which you can alter to your liking. The tomatoes give it an acidic bite while the okra thickens it up a bit and gives it a great earthy flavor. Add some garlic and onions and your taste buds will dance around your tongue like they were at a cajun dance party!

Ingredients for Crock Pot Seafood Gumbo

1/4 C Canola Oil or Butter
1/4 C flour
2 T Canola Oil or Butter
2 Ribs of Celery
1 Lb Okra sliced up
1 Qt Chicken Broth
1 Onions chopped
1 can Diced Tomatoes with juice
3 Cloves of Garlic
2 T Worcestershire Sauce
Cajun/Creole Seasoning to taste
1 T Old Bay Seasoning
1 Lb Large Raw Shrimp Peeled & deveined
12 Oz Crawfish
6 oz lump crab meat
Cooked white rice

How to Make Gumbo in Crock Pot

In a large skillet or browning crock pot (we used our Ninja) add 1/4 cup of oil or butter and heat over medium-high heat. (3-5 minutes)
Add flour and continually stir until flour browns to the color of peanut butter (about 20-25 minutes)
In a separate skillet heat 2 Tbsp oil.
Add okra, garlic, onions and celery to oil and saute until all veggies are wilted and onions are clear.
Add veggies and flour and oil/butter mixture together in your slow cooker and stir.
Stir in chicken broth.
Add Worcestershire sauce, tomatoes, and Old Bay seasoning and stir well.
Cover and cook for 3 hours on HIGH
Add seafood and cook for 30 minutes on HIGH until shrimp is opaque.
Add creole/cajun seasoning to taste.
Serve over cooked rice.

Crock Pot Seafood Gumbo Notes

We used a 6-quart browning slow cooker to make this recipe.
Be careful when stirring your roux! (That's french for flour and oil/butter). It doesn't take much to splash it out of your skillet/slow cooker! I used oil instead of butter because cooking oil has a much higher smoke point that butter does and I tend to burn things (including myself) in the kitchen, but if you're feeling brave and you like butter better…have at it.
As for the cajun/creole seasoning, I used Slap Ya Mama seasoning because it is a big favorite of mine and Miss Add's. I used only a teaspoon and it flavored the whole pot. Miss Add thought it could use even more…the little rebel.
As for the seafood, use what you like. I love the larger shrimp. I think they give more flavor to the dish. I also poured all the juices from the crab and the crawfish into the pot to give it even more of a seafood flavor. Use whatever seafood you enjoy for this. After much research, I read folks using their favorite fish as well as oysters, clams and the like. You use what makes your mouth happy. As for me I'm gonna go make mine happy and have another bowl.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

Printable Recipe for Crock Pot Seafood Gumbo

Are you looking for a delicious homemade gumbo recipe? Our Crock Pot Seafood Gumbo is a flavorful mixture of shrimp, crab and crawfish.

1/4 C Canola Oil or Butter
1/4 C flour
2 T Canola Oil or Butter
2 Ribs of Celery
1 Lb Okra sliced up
1 Qt Chicken Broth
1 Onions chopped
1 can Diced Tomatoes with juice
3 Cloves of Garlic
2 T Worcestershire Sauce
Cajun/Creole Seasoning to taste
1 T Old Bay Seasoning
1 Lb Large Raw Shrimp Peeled; deveined
12 Oz Crawfish
6 oz lump crab meat
Cooked white rice

In a large skillet or browning crock pot (we used our Ninja) add 1/4 cup of oil or butter and heat over medium high heat. (3-5 minutes)
Add flour and continually stir until flour browns to the color of peanut butter (about 20-25 minutes)
In a separate skillet heat 2 Tbsp oil.
Add okra, garlic, onions and celery to oil and saute until all veggies are wilted and onions are clear.
Add veggies and flour and oil/butter mixture together in your slow cooker and stir.
Stir in chicken broth.
Add worcestershire sauce, tomatoes, and Old Bay seasoning and stir well.
Cover and cook for 3 hours on HIGH
Add seafood and cook for 30 minutes on HIGH until shrimp is opaque.
Add creole/cajun seasoning to taste.
Serve over cooked rice.

We used a 6-quart browning slow cooker to make this recipe.
Be careful when stirring your roux! (That's french for flour and oil/butter). It doesn't take much to splash it out of your skillet/slow cooker! I used oil instead of butter because cooking oil has a much higher smoke point that butter does and I tend to burn things (including myself) in the kitchen, but if you're feeling brave and you like butter better…have at it.
As for the cajun/creole seasoning, I used Slap Ya Mama seasoning because it is a big favorite of mine and Miss Add's. I used only a teaspoon and it flavored the whole pot. Miss Add thought it could use even more…the little rebel.
As for the seafood, use what you like. I love the larger shrimp. I think they give more flavor to the dish. I also poured all the juices from the crab and the crawfish into the pot to give it even more of a seafood flavor. Use whatever seafood you enjoy for this. After much research, I read folks using their favorite fish as well as oysters, clams and the like. You use what makes your mouth happy. As for me I'm gonna go make mine happy and have another bowl.
As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

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