- 1/2 pound bacon strips, chopped
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 2 bottles (8 ounces each) clam juice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon dried marjoram
- 2 pounds uncooked large shrimp, peeled and deveined
- 2-1/2 cups frozen sliced okra, thawed
- Hot cooked rice
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender.
- Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce, salt and marjoram. Cover and cook on low for 4 hours.
- Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice. Yield: 6 servings.
Originally published as Bayou Gulf Shrimp Gumbo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p50
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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