Based on this recipe.

cost: £5 serves: 2-4
would make again with chicken, red bell peppers, and real andouille if I find it

1 T olive oil
1 andouille, chopped (use chorizo or other dry, coarse sausage if you can’t find andouille)
1 cups okra, de-stemmed
1 onion chopped
1 C yellow bell pepper, chopped
1 C celery, chopped
3 garlic cloves, chopped
1/4 t thyme
1/4 t oregano
1/4 t white pepper
1 t cayenne pepper
1 can diced tomatoes
2 C fish stock or water
1 package crawfish (you can substitute prawns or add other seafood if you wish)

Layer all of the ingredients except for the crawfish into the slowcooker. Keep the okra whole to prevent it from becoming slimy. Cover and cook on low for 7-8 hours. Add crawfish and cook for an additional 30 minutes. Serve over rice.