This homemade slow cooker gumbo features chicken, Andouille sausage, okra, and lots of fresh veggies! I’ve added in rice to make it a complete meal in one! It’s easy to set up and turn on before work, so you can have a family meal ready to go when you get home.
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs
- 1 28-ounce can whole tomatoes, or 3 large tomatoes, peeled and seeded
- 1 large onion, diced
- 1 sprig rosemary
- 4 cups reduced sodium chicken broth
- 8 ounces Andouille sausage cut into 1/2-inch slices
- 2 cups sliced fresh or frozen okra
- 2 cups diced celery
- 2 cups diced green bell peppers
- 1/2 cup long grain brown rice
- 1 tablespoon rubbed sage
- 2 tablespoons chopped garlic, about 4 cloves
- 1 teaspoon dry thyme
- 1 teaspoon salt
- 1 tablespoon gumbo file
- Tabasco for serving
INSTRUCTIONS
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.
- Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.
- Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.
To get the complete recipe info, you can visit the following link @healthyseasonalrecipes.com
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