1 (16 oz) package frozen shelled deveined raw shrimp
1 pound lump crab meat
Hy-Vee instant rice, optional
All you do:
To make the dark roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Continue to cook and stir constantly about 5 to 10 minutes more or until a dark, reddish-brown roux forms. Cool completely.*
In a 5-quart slow-cooker add water. Stir in prepared cooled dark roux. Add sausage, chicken, tomatoes, okra, onion, green pepper, celery, garlic, salt and pepper. Cover and cook on LOW for 6 to 7 hours. Add shrimp and crab meat and continue to cook for 20 minutes.
Serve over prepared rice, if desired.
*Test Kitchen Tip: You can prepare the dark roux the day before. Store covered in refrigerator until ready to use.