Slow Cooker Chicken and Sausage Gumbo
A spicy favorite perfect for serving a large group or keeping for leftovers!
Ingredients
| 1/3 cup | Grapeseed Oil or Clarified Butter |
| 1/3 cup | Sweet Rice Flour (or sub white flour for non-gluten free version) |
| 1 | Onion chopped |
| 1/2 cup | Garlic chopped |
| 2 cloves | Garlic minced |
| 2 pounds | Chicken Breasts |
| 2 cans | Diced Tomatoes |
| 3 cups | Water |
| 2 | Bell Peppers chopped |
| 2 cups | Okra sliced |
| 1 1/2 teaspoons | Salt |
| 1 1/2 teaspoons | Thyme |
| 1 1/2 teaspoons | Basil |
| 1/4-3/4 teaspoon | Cayenne (1/4 is mild heat) |
| 1 | Bay Leaf |
Black Pepper to taste |
|
| 1 box | |
| 1 teaspoon | Gumbo File |
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Directions
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Make roux by mixing flour and oil in frying pan over medium heat.
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Add chopped onions, garlic and celery. Lightly fry. Add chicken, peppers, okra, tomatoes and spices to crockpot. Add roux/vegetable mixture and water.
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Add bay leaves and sausage. Slow cook for 4 hours (or on high for 2 hours).
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Shred chicken then add back into pot.
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Add gumbo file immediately prior to serving.
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