Saute celery, onions, and green pepper in olive oil. Blend in flour and chicken stock until smooth. Cook 5 minutes. Pour into slow cooker and add remaining ingredients except seafood and parsley.
Cover and cook on low for 10-11 hours.
One hour before serving, add the shrimp and parsley. Remove the bay leaves before serving. Serve over cooked white rice.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.