Directions
- 1Add ½ cup of vegetable oil to the skillet.
- 2Slowly add 1 cup of all-purpose flour to the oil, whisking constantly until a chocolate-brown roux forms.
- 3Add 1 cup each of chopped celery, onions, and bell peppers and cook for 2-3 minutes.
- 4Transfer the cooked vegetables to the slow cooker.
- 5Add 4 cups of chicken stock to the slow cooker.
- 6Add 1 tablespoon of Creole seasoning and stir.
- 7Add 1 pound of Andouille sausage and 1 pound of frozen okra.
- 8Add 2 cans of fire roasted diced tomatoes.
- 9Add 1 pound of quartered boneless, skinless chicken thighs.
- 10Add 1 sprig of fresh thyme.
- 11Cook on high for 4 hours.
- 12Add 1 pound of peeled and deveined shrimp, and 1 pound of crab claws. Cook for an additional 30 minutes on high.
- 13Serve over rice.
Ingredients
- 0.5 cup vegetable oil
- 1 cup all purpose flour
- 1 cup celery
- 1 cup onions
- 1 cup bell peppers
- 4 cups chicken stock
- 1 tablespoon Creole seasoning
- 1 pound Andouille sausage
- 1 pound frozen okra
- 2 cans fire roasted diced tomatoes
- 1 pound boneless skinless chicken thighs
- 1 sprig fresh thyme
- 1 pound shrimp
- 1 pound crab claws
- 1 cup rice
Equipment
cast iron skilletwhiskwooden spoonslow cooker
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