This is a slow-cooker seafood gumbo recipe that we will make and live on for three or four meals. I used to make this elegantly, with more ingredients, and then I just started throwing stuff into the slow cooker, and can't tell the difference via my unrefined palate.
1 small can of tomato paste
Shrimp (or other favorite seafood) - raw or cooked, cut into pieces
Fish - best a meaty fish or shark to hold up to the slow cooker
Sausage cut into pieces (andouille is best)
Sliced okra (1 box of frozen is easiest, thaw it if you have time)
Roux (1 cup of flour, 1 cup oil, mixed and browned)
Red pepper flakes to desired level of fire
Garlic or dried garlic to taste
1. Make the roux, which is the most tedious part. Slowly brown the flour in oil until dark brown.
2. Throw everything but the fish and shrimp into the slow cooker and fill with water, leaving room for the seafood later. Pick the slowest temperature level for which you have time (mine has 4, 6 and 8 hour settings).
3. A couple of hours before eating, throw in the shrimp and other seafood. The okra will soften and create the body of the gumbo.
Serves with or without rice depending on your preferences. This keeps well for several days in the refrigerator, and heats up nicely.