Seafood Jambalaya

• 1 green pepper, chopped
• 1 medium onion, chopped
• 3 celery sticks, chopped
• 1 tsp. butter
• pepper to taste
• 1 clove garlic, minced
• 2 (16 oz.) cans tomatoes
• 4 tsp. gumbo fil
• 2 hot peppers
• 4 beef sausages
• 2 bay leaves
• 1 (9 oz.) pkg. frozen okra
• 2 lb. raw shrimp
• 2 raw king crab legs (left in shell)
• 2 c. cooked rice

1. Saut green pepper, onions and celery in butter.
2. Add pepper and garlic.
3. Place in slow cooker.
4. Add tomatoes, gumbo fil, hot peppers and sausages; cook on high for 3 to 4 hours.
5. Stir in bay leaves, okra, shrimp and crab legs.
6. Cook 1 to 2 hours longer until done.
7. Pour over rice on large platter.

green pepper, onion, celery, butter, pepper, clove garlic, tomatoes, gumbo fil, hot peppers, beef sausages, bay leaves, frozen okra, shrimp, king crab, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24627 (may not work)