Sorry, no picture. I made this for a party after sailing and I didn't have time to grab a picture.

Ingredients
2 tablespoons olive oil
5 cloves garlic, minced
2 medium onion, chopped
2 green bell pepper, chopped
4 stalks celery, chopped
10 ounces frozen okra
2 pounds boneless skinless chicken breasts
2 pounds andouille smoked sausage, diced
1 (28-ounce) can diced tomatoes
1 cup chicken broth
2 teaspoons dried oregano
2 tablespoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1 pound frozen peeled and cooked shrimp, thawed
1/2 pound cooked and peeled crawfish
4 cups cooked rice

Instructions
In a large saucepan sweat the garlic, onion, pepper, celery and okra until translucent. Transfer to a slow cooker and add chicken, sausage, tomatoes, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, thyme, and Worcestershire sauce. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Remove chicken breast and shred with two forks. Return to cooker with the thawed shrimp and crawfish, cover and cook until heated, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.