Begin by making your roux. Add flour and oil in a small saucepan and whisk together over medium heat. Stir consistently to ensure that mixture does not burn, turn down heat if necessary. If done correctly roux should thicken to a peanut butter like consistency and turn a chocolate brown in color, typically takes about 20 minutes.
Stir in your chopped celery, pepper, onion and garlic and stir mixture for about five minutes for veggies to begin to soften. Then add mixture to your slow cooker.
Add in chicken broth, tomatoes, Cajun seasoning, chicken, sausage, and parsley to the slow cooker and cook on low for 3-4 hours or on high for 6-8 hours.
Add shrimp to slow cooker for the last 30 minutes of cook time, or until just cooked through.
Serve over rice and enjoy!
Notes
Pro Tips
If you want to save on time, use the Tajin little smokies so no cutting is involved. You can also by pre-cut veggies and diced chicken which basically makes this recipe just dump and go besides the Roux!
You can make the roux the night before if you want to save on time! Keep in the refrigerator until ready to put in the crock-pot!
The recipe makes a ton! If you won't eat it all at once pour half into a freezer safe gallon sized bag and simply defrost in the fridge and re-heat when ready to serve. You can freeze before or after cooking.