From food writer Lindsey Nair

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3 Tbsp. butter, divided

1 large onion, chopped

1/2 red or green pepper, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 (9 or 10 oz.) package frozen sliced okra, thawed

¹₃ cup oil

¹₃ cup all-purpose flour

3 cups hot chicken broth

1 cup hot water

1 ¹₂ cups chopped, cooked chicken (rotisserie chicken works well)

1 can diced tomatoes, undrained

¹₂ tsp. salt

¹₂ tsp. black pepper

¹₄ tsp. ground red pepper

12 oz. peeled and deveined raw shrimp

3 cups cooked hot rice for serving

1. Brown the kielbasa in a heavy saucepan and add to slow cooker.

2. Add 1 Tbsp. butter to kielbasa drippings and saute onion, red pepper, celery and garlic until tender. Place in slow cooker.

3. In a separate saucepan, saute thawed okra in 2 Tbsp. butter until ropiness starts to disappear, about 10-15 minutes. Add to slow cooker.

4. Heat oil over medium heat and then add flour, stirring constantly for 5 minutes. Reduce heat to medium-low (not on simmer) and continue cooking and stirring for 15 minutes until roux is dark and the color of pecans. Whisk in 3 cups hot chicken broth and 1 cup hot water until smooth. Pour into slow cooker.

5. Add chopped chicken, tomatoes, salt, black and red pepper and stir together. Cook on low for 6 to 7 hours. Add shrimp during the last 20 minutes and cook until pink.

6. Serve over hot rice. Pass hot sauce at the table for those who like an extra kick.

Adapted from Epicurious.com