So, made this up for my dad who’s allergic to shellfish and made it a while ago so I don’t really have photos.  But, I definitely want to make it again sometime soon.

Ingredients

Roux

• 5 Tbsp. flour
• 5 Tbsp. butter

Steps

1. Heat up slow cooker to high heat while you prep.
2. Add chopped ham and chicken to slow cooker pot and cover with chicken broth.
3. Par-cook sausage in microwave for ~1min., just long enough to make them firm enough to slice.
4. Slice sausages and add to slow cooker.
5. Dice onion, garlic, and celery, saving the tops of the celery stalks for their leaves.
6. Slice carrots and chop roasted pepper and add all the veggies to the pot.
7. Add all spices and bay leaves to the pot.

To Make Roux

1. In a small pot on the stove, melt butter on high heat to medium high heat, stirring constantly being careful not burn the butter.
2. While the pot is still on the stove, add the flour one Tbsp. at a time, whisking constantly until smooth.
3. Stir over heat, whisking constantly, until all the flour is incorporated, mixture is thick and smooth, and has taken on a dark brown color (like the color of coffee with cream) with a nutty aroma.
4. 
5. If it starts to burn or gains color too quickly, remove pot from heat while still whisking. In fact, the following is sometimes the easier way to control the heat:
   1. Add Tbsp. of flour while whisking on heat.
   2. Allow to gain a smidge of color.
   3. Remove heat while continuing to whisk. Whisk until smooth.
   4. Place pot back on the burner, add next Tbsp. of flour, and whisk. Allow it to gain a little color. Remove from heat while continuing to whisk.
   5. Repeat the process until all flour is incorporated, mixture is thick and smooth, and has taken on a dark brown color with a nutty aroma.
6. Add the roux to the slow cooker and whisk.
7. Simmer on high in the crockpot for 4 hours.

20 Minutes Before Serving

1. Dice apple and chiffonade celery leaves; add to crockpot.
2. Make and serve with rice if desired.