Slow Cooker Crab Gumbo

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recipe by Octopus Publishing

  • Time icon
    Total Time
    4hrs 45mins
  • Serves icon
  • Calories icon

A decadent and flavorful lunchtime treat. Rice and okra turn this Southern-inspired soup into a hearty and filling meal.

recipe updated Sep 25, 2020


  • Onion icon
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    1 (about 6 g)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Carrot icon
    1 (about 50 g)
  • Okra icon
    1 cup (about 163.2 g)
  • Rustic french bread icon
    Rustic french bread
    as needed
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (about 14.25 g)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    368.88 g (about 1 ½ cups)
  • Fish stock icon
    Fish stock
    2 ½ cups (about 600 g)
  • Long grain rice icon
    Long grain rice
    ¼ cup (about 43.2 g)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Red pepper flakes icon
    Red pepper flakes
    ¼ tsp (about 0.2 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Crabmeat icon
    49.66 g (about ¼ cup)


  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Medium bowl
  • kCook icon Slow cooker bowl
  • kCook icon Large cast iron skillet

Step preview

  1. Add sunflower oil to a clean large cast iron skillet
  2. Heat
  3. Add onion to the large cast iron skillet
  4. Fry until softened - 5 min
  5. Add garlic clove, celery stalk and carrot to the large cast iron skillet and mix
  6. Add canned chopped tomatoes, fish stock, long grain rice, fresh thyme, bay leaves and red pepper flakes to the large cast iron skillet
  7. Season with salt & pepper
  8. Boil
  9. Transfer content of large cast iron skillet to slow cooker bowl and cover
  10. Cook in slow cooker until tender - 4 hr, high heat
  11. Stir
  12. Add okra and crabmeat to the soup and cover
  13. Cook in slow cooker - 30 min, high heat
  14. Ladle soup into medium bowl
  15. Top with crabmeat
  16. Top with rustic french bread
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