Slow-Cooker Seafood Gumbo

• 1/2 pound sliced bacon, diced
• 1 stalk celery, sliced
• 1 stalk leaks, sliced
• 1 medium onion, sliced (1 cup)
• 1 green pepper, chopped (1 1/2 cups)
• 2 garlic cloves, minced
• 2 14-ounce cans chicken broth
• 1 14-ounce can diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon dried thyme leaves
• 1/3 stick of Butter
• 1 pound large raw shrimp, cleaned
• 1 pound fresh or frozen crabmeat

1. In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker.
2. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, butter and thyme.
3. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp and crabmeat and cook 1 hour longer on low heat or 1/2 hour longer on high.
4. Serve over rice.

bacon, celery, stalk leaks, onion, green pepper, garlic, chicken broth, tomatoes, worcestershire sauce, kosher salt, thyme, butter, shrimp, frozen crabmeat

Taken from www.epicurious.com/recipes/member/views/slow-cooker-seafood-gumbo-50097919 (may not work)