Cook Time: 7 hours
Ingredients:
- 3 tablespoons all-purpose flour
- 3 tablespoons oil
- 1/2 pound smoked sausage, cut into 1/2 inch slices
- 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
- 1 1/2 to 2 cups frozen cut okra
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1/4 teaspoon ground cayenne pepper, or to taste
- 1/4 teaspoon ground black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup frozen medium shrimp, cleaned and cooked
- 1 1/2 cups uncooked regular long-grain white rice
- 3 cups chicken broth or water (updated 9/07)
Preparation:
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp, rice, and broth or water. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice in the broth or water according to package directions. Serve gumbo over the hot cooked rice.Serves 6 to 8.
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