Slow Cooker Cioppino

• Gluten free

• Seafood

  • 12 oz Bumble bee solid white albacore in water
  • 6 oz Clams
  • 12 oz Lump crabmeat
  • 2 cups Seafood/fish stock
  • 16 oz Shrimp, cooked

• Produce

  • 2 tbsp Basil, fresh
  • 1 Bay leaf
  • 3 Celery stalks
  • 1 tbsp Garlic
  • 2 Onions, medium
  • 1 tbsp Parsley, fresh
  • 1 Red bell pepper
  • 1 can Tomatoes

• Canned Goods

  • 6 oz Tomato paste

• Baking & Spices

  • 2 tsp Italian seasoning
  • 3/4 tsp Red pepper flakes
  • 1 Salt and pepper
  • 1 tsp Sugar

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on theseasonedmom.com

Description

Ingredients

• 1 can (15 ounces) diced tomatoes, undrained
• 1 red bell pepper, chopped
• 2 medium onions, chopped
• 3 celery stalks, chopped
• 2 cups seafood/fish stock
• 6 ounces tomato paste
• ½ cup white wine (or can substitute with additional seafood stock)
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 1 bay leaf
• ¾ teaspoon crushed red pepper flakes (optional)
• 12 ounces Bumble Bee® Solid White Albacore in Water, drained
• 16 ounces cooked shrimp, peeled and deveined
• 12 ounces lump crabmeat, drained
• 6 ounces chopped clams, drained
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste

Directions

• Combine first 12 ingredients in slow cooker.
• Cover and cook on low for 4-6 hours.
• Stir in the seafood, stir, and cover. Cook for an additional 5-10 minutes, or just until the seafood is heated through. You don’t want to overcook the shrimp, so watch it closely.
• Just before serving, stir in basil and parsley and season with salt and pepper, to taste.