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Chicken and Sausage Gumbo

Source of Recipe


From "Williams-Sonoma: Slow Cooker Cookbook"



List of Ingredients



• 2 Tbsp olive oil
  
• 4 skinless, boneless chicken thighs, cut into 1½-inch pieces
  
• ¾ pound andouille or other spicy smoked sausages, cut into 1-inch slices
  
• ½ pound okra, cut crosswise into thick slices
  
• 1 red or green bell pepper, seeded and chopped
  
• 3 stalks celery, chopped
  
• 1 yellow onion, chopped
  
• 2 Tbsp flour
  
• 2 cups chicken broth
  
• 1 can diced plum (Roma) tomatoes, with juice
  
• Salt
  
• ¼ tsp cayenne pepper
  
• .
  
• Steamed white rice, for serving
  






Instructions



1. Cook the chicken:
   In a large frying pan over medium-high heat, warm 1 tablespoon of the 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 sausages. Scatter the okra, bell pepper, celery and onion on top.
   
   
2. Make the roux:
   Return the frying pan to medium heat and add the remaining 1 tablespoon 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 their juice, and raise the heat to medium-high. When the mixture comes to a boil, remove the pan from the heat. Season with ½ teaspoon salt and the cayenne, and then pour over the vegetables, chicken, and sausages.
   
   
3. Cook the gumbo:
   Cover and cook on the high-heat setting for 4 hours, or the low-heat setting for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.
   
   Serves 4 to 6