I promised you all Slow Cooker Thursdays and then promptly got so busy I couldn’t find time to cook! So I give you slow cooker Tuesday! I didn’t have time to do my normal Sunday dinner this week so I filled in with this gumbo.  It’s very easy to make and turned out so good!

2 tablespoons coconut oil

3 garlic cloves, minced

2 medium onions, chopped

2 celery stalks, sliced

2 bell peppers, seeded and chopped

14 oz can of organic diced tomatoes, undrained

2 cups chicken broth

2 tablespoons Cajun seasoning

2 tablespoons Worcestershire sauce

2 teaspoons sea salt

1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

2 bay leaves

1 1/2 pounds raw shrimp

1 1/2 pounds fresh or frozen crab meat

10 oz sliced okra

Turn your slow cooker on high while you get your ingredients ready.

In a large frying pan, heat up the coconut oil.  Saute the garlic, onions, celery, and bell peppers until tender.  Transfer the cooked vegetables into the slow cooker.  Pour the diced tomatoes and chicken broth in the slow cooker.  Add the Cajun seasoning, Worcestershire sauce, salt, thyme, and bay leaves.  Place the lid on the slow cooker and turn the temperature to low.  Cook on low for four hours.

Add the shrimp, crab meat, and okra to the cooker and cook for 1 more hour.  Serve.

Rob told me this was one of the best gumbos he had ever had, and he eats a lot of gumbo.  That made my night since he’s usually pretty honest about whether or not he likes something!  I hope yours turns out!  Happy cooking!