Slow Cooker Gumbo

I have made this gumbo a number of times, regardless of the season.  I started making it when fresh okra showed up in our CSA box, but continued once I realized that frozen okra works too.  This gumbo lacks the usual rue base, but it has that classic gumbo bite and flavor.  And putting it in the slow cooker makes it much less time-consuming.

Serves 4

3 stalks celery, chopped
1 small onion, chopped
1 small green pepper, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons flour
1 1/2 cups okra, chopped
1 chicken breast, cut into bite-sized pieces
8-10 oz Andouille sausage, cut into bite-sized pieces
2 bay leaves
1/2 teaspoon cayenne pepper
4 cups chicken broth
14 oz can diced tomatoes
Salt, pepper, and garlic salt to taste
Rice, to serve

1. Combine celery, onion, green pepper, and garlic in a microwaveable bowl.  Add butter and olive oil.  Microwave on high for 1-2 minutes or until vegetables are softened.  Mix 3 tablespoons flour into vegetables until a paste forms.  Pour vegetables into pot of a slow cooker.  Stir okra, chicken, and sausage into vegetables.  Add bay leaves and cayenne pepper.  Pour chicken broth and tomatoes over meat and vegetables and stir well.
2. Cook gumbo on low for 8-12 hours or on high for 4-5 hours.  Remove bay leaves and season to taste.  Serve over rice.