Crock Pot Gumbo - cooking recipe

Ingredients

1/2 cup butter
1/2 cup flour
1 lb frozen mixed vegetables, gumbo mix (should include celery, onion, bell pepper, corn and okra)
1 (28 ounce) can tomatoes
1 (8 ounce) can oysters
1 large boneless skinless chicken breast
1/2 lb crawfish tail meat
1/2 lb shrimp, shells removed
3 ounces andouille sausages, cut into bite size pieces
2 chicken bouillon cubes
2 bay leaves
4 cups water
salt, to taste
pepper, to taste
seasoning salt (Spike, Old Bay, etc.) (optional)
1/2 teaspoon dried basil
2 tablespoons dried parsley
1 bunch green onion, chopped
crushed red pepper flakes, to taste

Preparation

Put the tomatoes and frozen vegetables in the crock pot on high heat.
Make a roux by melting the butter and flour in a large skillet and stir constantly until roux is a light caramel color (about 20 minutes) on medium heat - do not burn the roux! Lower heat is better, but will take longer. Add the cooked roux to the crock pot.
Add the bouillon cubes, water, crushed red pepper and bay leaves.
Boil the chicken breast in a pot of water on the stove until no pink remains, let cool and then shred the meat by hand and add to the crock pot.
Add the andouille sausage and let everything cook on high for about 4-5 hours.
About 45 minutes before you want to eat, add all the seafood to the pot and season to taste with salt, pepper, herbs and your favorite seasoning blend(s). Serve over hot, cooked rice and garnish with chopped green onion. Hot pepper sauce and gumbo file seasoning are optional and should be added to each bowl by the person who will be eating it.