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Wednesday, March 30 2011
1/3 cup all-purpose flour
1 14-ounce can reduced-sodium chicken broth
2 cups chopped cooked chicken breast or turkey breast (10 ounces)
8 ounces smoked turkey sausage links, quartered lengthwise and sliced
2 cups sliced fresh okra or one 10-ounce package frozen cut okra, partially thawed
1 cup water
1 cup coarsely chopped onion
1 cup coarsely chopped red or green sweet pepper
1/2 cup sliced celery
4 cloves garlic, minced
1 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 cups hot cooked brown rice

1. For roux: In a heavy medium saucepan, cook flour over medium heat about 6 minutes or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until thickened and bubbly.

2. Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker. Add chicken, sausage, okra, the water, onion, sweet pepper, celery, garlic, thyme, black pepper, and cayenne pepper.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked brown rice. Makes 8 (3/4-cup) servings.

Posted by: Send a Meal AT 10:50 am   |  Permalink   |  0 Comments  |  Email

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