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Chicken And Sausage Gumbo

Ingredients

• 8 chicken thighs
• 6 sausages
• 1/2 cup flour
• 3 cups chicken stock
• 26 ounces canned or boxed chopped tomatoes
• 1 yellow onion, diced
• 5 celery ribs, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1 1/2 tsp smoked paprika
• 1 tsp salt
• 3/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 3 cups chopped okra, stemmed

Directions

1. Place the chicken in a room temperature frying pan and heat the pan to med-high, rendering the fat out of the skin on both sides.
2. Remove the skin and transfer chicken to slow cooker.
3. Brown the sausages in the pan, then cut the sausages into pieces and add to slow cooker.
4. Turn the heat down to low and sprinkle the flour into the rendered fat in the pan. Create a roux by whisking in flour.
5. Simmer the roux for 20 minutes, stirring frequently until the color of peanut butter, and transfer into the slow cooker.
6. Add chicken stock, chopped tomatoes, onion, celery, green bell pepper, red bell pepper, garlic, oregano, thyme, paprika, salt, cayenne and black pepper to the slow cooker.
7. Stir, cover and cook on low for 6 hours.
8. Add the okra.
9. Cook on high for 2 hours.
10. Skin the accumulated oil off of the top.
11. Serve the gumbo spooned over rice.

Attribution