Slow Cooker or large stove top pot.
5 cups chicken broth
3 cups water
1 onion, chopped
1 chopped carrot
1/2 cup uncooked rice
1 tablespoon Gumbo File
2 large peeled potatoes, diced
1 can whole kernel corn, (15-1/4 oz)
1/4 cup all purpose flour
1/2 lb Okra, cut into 1/4" pieces
2 tablespoons dried dill weed
1/2 cup heavy cream
1/2 lb firm fleshed white fish such as halibut, diced
1/2 lb cooked medium shrimp, shelled & de-vein
Optional: 1/2 lb craw fish
1/4 teaspoon garlic powder
2/3 cup instant mashed potato buds
1 teaspoon salt
While it is not necessary for this recipe, more spices of your choice may be added
In a 5-6 quart crock-pot, combine the broth, water, onion, rice, carrots, potatoes, okra, corn, flour, gumbo and 1 teaspoon of dill weed. Cover and cook on low heat setting about 5 1/2 hours, or until the potatoes and rice are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes until slightly thickened. Season with salt to taste.
Instead of a crock-pot, you could cook this in a large stock pot with cover on a stove top using medium low heat for 3 1/2 hours adding water as needed. Add 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. the last 30-40 minutes of cooking.