SLOW COOKER CHICKEN AND GUMBO SAUSAGE

CHICKEN AND GUMBO SAUSAGE RECIPE

(makes 4-8 servings)

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken thighs cut into 1 1/2″ pieces
• 3/4lb andouille sausage
• 1/2lb okra, cut crosswise into thick slices
• 1 red bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons flour
• 2 cups chicken broth
• 1 can diced tomatoes with juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Tobasco sauce
• 1 teaspoon Worcestershire sauce
• steamed white rice for serving

Directions

1. In a large skillet, warm 1 tablespoon olive oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides (about 8 minutes). Transfer the chicken to the slow cooker then add the sausage. Scatter the okra, bell pepper, celery, garlic, and onion on top.
2. Return the skillet to medium heat and warm up the remaining tablespoon olive oil. Sprinkle the flour in the pan and cook, stirring constantly until golden brown (about 4 minutes). Stir in the broth and the tomatoes with juice. Increase the heat to medium-high, stirring constantly. When the mixture comes to a boil, remove the pan from the heat. Season with salt, cayenne, Tobasco, and Worcestershire sauce, then pour into the slow cooker.
3. Cover and cook on high for 4 hours, or on low for 8 hours. Taste, then season with salt and cayenne to taste. Ladle the gumbo over the steamed rice and serve immediately.
4. Enjoy!

Recipe adapted from Williams Sonoma