Photo: Jodi Pudge
Adapted from The Canadian Living Test Kitchen
20 minutes of recipe prep is all the time you'll spend on this hearty, stick-to-your-ribs slow-cooker Chicken and Sausage gumbo. This is traditionally served with white rice and we like to add a crusty slice of bread.
2 tbsp vegetable oil
4 boneless skinless chicken thighs, cubed
4 kosher mild Italian sausage, sliced
2 onions, diced
2 celery stalks, diced
1 sweet red pepper, diced
4 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme
2 bay leaves
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine or sodium-reduced chicken broth
1 can diced tomatoes
1/2 cup sodium-reduced chicken broth
3 tbsp tomato paste
1 pkg frozen okra, thawed and sliced
1/4 cup chopped fresh parsley
In large skillet, heat half of the oil over medium-high heat; brown chicken and sausages. Transfer to slow cooker. Drain any fat from pan.
Add remaining oil to skillet; cook onions, celery, red pepper, garlic, paprika, thyme, bay leaves, salt and pepper until lightly golden, about 8 minutes. Add to slow cooker.
Add wine to skillet; bring to boil, scraping up any browned bits. Add to slow cooker. Add tomatoes, broth, tomato paste and 1/2 cup water; cover and cook on low for 4 to 6 hours and chicken cubes are still whole. Discard bay leaves.
Stir in okra and parsley; cover and cook on high for 15 minutes.
Yield: 4-6 servings
*Want to add some "heat" – add Cajun seasoning to taste
Recipes: Poultry, Chicken, Sausage, Gumbo, KosherAdd a comment