Based on this recipe.

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

ingredients:
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)

method:
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.