Ingredients
Olive oil, 2 tablespoons
Skinless, boneless chicken thighs, 4, cut into 1 1/2-inch pieces
Andouille or other spicy smoked sausages, 3/4 lb, cut into 1-inch slices
Okra, 1/2 lb, cut crosswise into thick slices
Red or green bell pepper, 1, seeded and chopped
Celery, 3 stalks, chopped
Yellow onion, 1, chopped
Flour, 2 tablespoons
Chicken broth, 2 cups, 16 fl oz.
Diced plum (Roma) tomatoes, 1 can (14.5 oz), with juice
Salt
Cayenne pepper, 1/4 teaspoon
Steamed white rice, for serving
Preparation
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.
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 brother and the tomatoes with their juice and raise the heat to medium-high. When the mixture comes to boil, remove the pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken and sausages.
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.
