A hearty and flavorful gumbo made with chicken, sausage, and shrimp, perfect for a comforting meal.
Combine the flour and oil in a saucepan and stir until smooth.
Stir constantly to prevent the roux from burning.
Cook the roux over medium heat, stirring constantly, until it turns a dark reddish-brown color.
Keep the heat consistent and don't rush this step for the best flavor.
Transfer the roux to the slow cooker and add water.
Use warm water to help the roux dissolve more easily.
Add the chicken, sausage, okra, onion, pepper, celery, garlic, salt, pepper, and tomatoes to the slow cooker.
Chop the vegetables evenly for consistent cooking.
Cover and cook on low heat for 6 to 7 hours.
Avoid opening the lid during cooking to maintain heat.
Add the shrimp to the slow cooker and cook for an additional 20 minutes.
Ensure the shrimp are fully submerged in the liquid for even cooking.
Skim off any fat from the surface and serve the gumbo over cooked rice.
Garnish with chopped parsley or green onions for a fresh touch.
