Turn slow cooker on high.
Slice chicken sausages roughly 1/4 inch slices. Mintz the garlic, chop the onion, bell pepper, tomato and scallops then add to the slow cooker. Add in the crawfish tails. Then add chicken stock, seasonings and brown rice. stir. Once warm, stir in the Roux. Lay Talapia on top, cover.
Stir every half-hour until served. The Talapia fillet will eventually fall apart when stir in.
Best if cooked for a minimum of three hours, turn to low or warm after.
By: Jeffrey T. Kastner