1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup sliced celery
1 cup chopped green bell pepper
1 cup chopped onion
4 cloves garlic, minced
2 cups chicken broth
2 cans (14.5 ounces) fire roasted diced tomatoes
1 tablespoon Creole seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 pound Andouille sausage, sliced
1 package (12 ounces) frozen sliced okra
3 sprigs fresh thyme
1 ½ pounds raw peeled and deveined shrimp
1. In a medium skillet over medium, heat oil and add flour to make a roux. Whisking constantly,
cook roux until it turns a chocolate brown color. Lower heat as necessary to keep from burning.
This will take about 15 minutes.
2. Stir in celery, green pepper and onion. Cook 1 to 2 minutes. Add garlic and cook another 2
minutes. Transfer mixture to slow cooker crock.
3. Add chicken broth, tomatoes, Creole seasoning, chicken, sausage and okra and thyme to slow
4. Cover and cook on HIGH for 3 ½ to 4 hours or LOW for 6 ½ to 7 hours. Stir in shrimp. Cook just
until shrimp is cooked through.
5. Serve over rice