SLOW COOKER CHICKEN AND SAUSAGE GUMBO

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Though not authentic this slow cooker chicken and sausage gumbo is an easy, healthy and delicious dish the whole family enjoyed.

Serves: 6

INGREDIENTS

  • ¾ pound boneless skinless chicken thighs, cut into 1-inch pieces
  • ¼ pound fully cooked smoked sausage, chopped
  • 2 stalks celery, chopped
  • 1 bell pepper, seeded and chopped
  • 1 medium onion, peeled and chopped (1 cup)
  • 1 can (14 to 15 ounces) stewed tomatoes, undrained
  • 5 cups chicken broth
  • 3 tablespoons instant tapioca
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons sweet paprika (optional)
  • 10 ounces frozen cut okra, thawed and drained (2-1/2 cups)
  • 2 teaspoons worcestershire sauce
  • 2 scallions, chopped
  • 3 cups hot cooked brown rice
  • Hot red pepper sauce, for serving, if desired

INSTRUCTIONS

  1. I used my 4-Quart slow cooker.
  2. Put the chicken, sausage, celery, bell pepper, onion, undrained tomatoes, broth, tapioca, thyme and paprika (if using) in the slow cooker. Stir to combine.
  3. Cover and cook on LOW for 6 to 8 hours or until the chicken is done and vegetables are tender.
  4. Add the okra and Worcestershire sauce. Cover and continue to cook on low until the okra is tender, 10 to 20 minutes.
  5. Season to taste with salt and pepper and stir in the chopped scallions.
  6. Serve over cooked rice with hot pepper sauce, if desired.
COOK’S NOTES
Nutrition Estimates Per Serving (1/2 cup rice and 1-1/3 cups gumbo): 270 calories, 8 g fat, 35 g carbs, 3 g fiber, 15 g protein.

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