Paleo Slow Cooker: Simple and Healthy Gluten-Free Recipes by Simons Amelia

Author:Simons, Amelia [Simons, Amelia]
Language: eng
Format: epub
Published: 2013-11-28T22:00:00+00:00

Seafood &

Fish Dishes

Pokey Seafood Gumbo

I grew up around the water and have fond memories of catching crab and shrimp right out of the water. My grandfather ran a restaurant so we always had some good eats growing up. I think you will like this gumbo. It does bring back some wonderful memories.

Ingredients:

- 2 tablespoons coconut oil

- 3 garlic cloves, minced

- 2 medium onions, chopped

- 2 celery stalks, sliced

- 2 bell peppers, seeded and chopped

- 14 ounce can of diced tomatoes, undrained

- 2 cups chicken broth

- 2 tablespoons Cajun seasoning

- 2 tablespoons homemade Worcestershire sauce

- 2 teaspoons kosher or sea salt

- 1 teaspoon dried thyme leaves

- 2 bay leaves

- 1½ pounds raw shrimp, thawed

- 1½ pounds fresh or frozen crabmeat, thawed

- 10 ounce bag frozen sliced okra, thawed

Directions:

1. Turn your slow cooker on HIGH so it can warm up while you get your ingredients ready

2. In a large frying pan on the stove, heat up the coconut oil

3. Sauté the garlic, onions, celery and bell peppers until tender

4. Transfer the cooked vegetables to your slow cooker

5. Pour the diced tomatoes and the chicken broth into the slow cooker

6. Add the Cajun seasoning, Worcestershire sauce, salt, thyme, and bay leaves

7. Place the lid on the slow cooker and turn the temperature down to LOW

8. Cook on LOW for 4 hours

9. Add the shrimp, crabmeat, and okra to the cooker and cook for 1 hour longer

Makes 6 to 8 servings

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