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To Make Roux: In a small saucepan combine flour and oil; mix well. Cook stirring constantly over medium high heat for 5 minutes. Reduce heat to medium; cook stirring constantly approximately 10 minutes or until mixture turns reddish brown.
To Make Gumbo: Place flour oil mixture in 4 quart Crockpot. Stir in sausage, okra, onion, bell pepper, celery, garlic, thyme, bay leaves, tomatoes, and fish stock. Cover and cook on low for 7 - 8.5 hours. Add crabmeat, crawfish, and oysters to the Crockpot. Cover and cook on low for an additional 30 minutes.
To Make Rice: Put water for rice in a pot on high. Once it is boiling add rice. Follow cook times on the package of rice. Serve Gumbo over rice
This recipe was originally created for someone who was allergic to shrimp but not other seafood. Therefore, you can substitute shrimp for the crawfish or add 1 package of frozen shrimp to the recipe if desired. The shrimp will be added to the Crockpot at the same time as the crawfish.
* If desired 2 tablespoons of gumbo file may be added to the recipe with the other seasonings.
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