Slow Cooker Gumbo - Go Saints!

The title gives you an idea of when I started this post. Wow. But this was really good.

 

Basically, you put all these ingredients into the slow cooker and wait a few hours. However in an attempt to be authentic, I tried to make a roux in the slow-cooker before adding all the veggies. A roux is the butter flour thickener. I added some file to it. See pictures of that attempt below. Then you add the "holy trinity" of onion, celery, and green pepper to the roux. Was it a waste of time to do it in this order for a slow cooker? Who knows, but the gumbo rocked either way.

2 serving Organic Salted Butter
2 tbsp Wheat Flour, Whole-grain
1 large bell peppe Green Bell Pepper
3 stalk celery, raw
1 medium Yellow Onion
2 cloves Garlic Clove
1/2 tbsp Old Bay Seasoning
29 oz Ready-cut Diced Tomatoes
1/3 cup Stewed Italian Recipe Tomatoes
12 oz Frozen Blackeye Peas
16 oz Frozen Cut Okra - All Natural
1 serving Vegetable Base
2 serving Tap Water 8 Oz
12 oz Meatless Soy Chorizo

I also added some frozen shrimp and bay scallops for the last hour of cooking. Totally optional.

Serve over rice. Note - this recipe makes enough for a football party and leftover lunches.