Melt the butter in a cast iron skillet over medium-low heat.
While it’s melting use a separate canister and mix the water and bouillon & set aside.
Slowly sprinkle in the flour and stir well as you go.
Stir constantly for 2 to 3 minutes ‘til the mixture turns golden brown.
Very slowly add the bouillon water, stir constantly ‘til well incorporated.
Now, butter or oil your slow cooker insert…clean-up’s easier this way
Turn heat to low and allow to cook while you chop all your veggies and toss in everything else, except the shrimp, in the slow cooker. Just make sure and stir it every couple minutes.
Once you’ve everything tossed in the slow cooker and your roux is thick and bubbly, pour the roux mixture over the top.
Stir well, cover and cook on low for 6 to 8 hours if any of the meat was raw. If you used precooked chicken, you can get away with 3 to 4 hours.
About 30 minutes before serving turn the heat to high. Toss in the shrimp. Stir and cover again. Cook another 30 to 45 minutes. The shrimp with tell you when it’s done. If you use precooked shrimp, it just needs to be warm.
Salt and pepper to taste then just serve this truly excellent dish with cooked rice and a side of cornbread.