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Melt butter in a large skillet over medium-high heat.
Add the onions, peppers and celery and cook for 4 minutes, stirring often.
Add the garlic and continue to cook for 1 minute.
Add the sliced sausage and cook for 4 minutes.
Remove the skillet from the heat and set aside.
Add the water and the Tony’s Gumbo Base Mix to your slow cooker. Whisk together.
Then add the veggies and sausage mixture, the chicken breasts and the tomatoes.
Cook on high for 3 hours.
Remove the chicken from the slow cooker and shred.
Then return the shredded chicken to the slow cooker, along with the okra and shrimp and cook for an additional 30 minutes until the shrimp are pink and cooked through.
Add the gumbo to bowls and sprinkle each with Tony’s Original Creole Seasoning for extra flavor. Enjoy!