Step 1

Add the sliced sausage to a skillet on medium-high heat. Cook for 3-4 minutes on both sides. Remove the sausage from the pan and set aside.

Step 2

Add the butter and olive oil to the pan on medium heat. While it melts add the flour in 3 phases. Add the first phase and whisk. Add the second phase, and so on.

Step 3

Continue to stir until the roux turns deep brown. It should turn brown within several minutes of stirring. This is the most important step of the recipe and it requires patience. If you stop stirring before it reaches deep brown, it will cake up and/or burn.

Step 4

Add the green peppers, celery, and onions to the roux. Stir and cook for 2-3 minutes until the veggies are soft.

Step 5

Add all of the spices, garlic, and Worcestershire sauce to the roux and stir.

Step 6

Add the roux and vegetables to the slow cooker along with the chicken broth, diced tomatoes, and okra. Stir.

Step 7

Place the chicken breasts and cooked sausage in the slow cooker.

Step 8

Place the lid on the slow cooker. Cook for 3-4 hours on High or 7-8 hours on Low.

Step 9

Remove the chicken from the slow cooker and shred.

Step 10

Add the raw shrimp and shredded chicken to the slow cooker.

Step 11

Cook for a few minutes until the shrimp turns bright pink.

Step 12

Serve.