The comfort and convenience of a slow-cooked meal makes the crockpot one of our favorite kitchen appliances. Make dinner ahead of time and celebrate Gulf Coast Seafood with these easy slow cooker seafood recipes. We’ve taken some of our favorite Gulf Coast Seafood soups, stews, and chowders and put a slow cooker spin on them.
Gulf Shrimp and Okra Gumbo can easily be made slow cooker-friendly. Follow the instructions below to make this gumbo in your crockpot:
* Additional ingredients: ½ cup all-purpose flour
1. In a medium skillet on medium-high heat, heat oil. Add flour and stir until a golden-brown roux is formed.
2. Add okra, tomato paste, tomato, onion, garlic, celery, bell pepper, vegetable stock, spices, and roux to slow cooker. Close lid and cook on low for 6-7 hours or on high for 4-5 hours.
3. Add Gulf Coast shrimp and cook on high with lid closed for an additional 45 minutes.
4. Add green onion. Serve with rice.
Gulf Oysters and Brown Rice Bisque has rich flavor and surprisingly simple instructions. Make this bisque in your slow cooker with the following adjustments:
* Additional ingredients: 2 ¼ cups vegetable stock, uncooked brown rice
* Ingredient removals: Cooked brown rice
1. Add oil, onions, liquid smoke, clam juice, hot sauce, vegetable stock, and uncooked rice to slow cooker. Close lid and cook on low for 6-8 hours or on high for 4-6 hours.
2. Stir in cornstarch until mixture has thickened.
3. Add oysters and cook on high for an additional 5-8 minutes. Stir in milk and half and half; heat until bisque is slightly simmering.
4. Garnish with parsley and paprika.
Country Mullet Chowder is quick and easy comfort food. Make this hearty soup in your slow cooker with the following changes to the original recipe:
1. In a large skillet, fry bacon until light brown. Add onions and garlic, and cook for five more minutes. Add cooked bacon, onions, and garlic to the slow cooker.
2. Add celery, clam juice, Worcestershire sauce, hot sauce, seasonings, potatoes, and corn to the slow cooker. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
3. Add cream of potato soup, milk, and mullet fillets. Cook for an additional 30-45 minutes. Garnish with parsley and serve.