Categories: entree/slowcooker

Ingredients

• 1/3 cupall-purpose flour
• 1 14-ounce canreduced-sodium chicken broth
• 2 cupschopped cooked chicken breast or turkey breast (10 ounces)
• 8 ouncessmoked turkey sausage links, quartered lengthwise and sliced
• 2 cupssliced fresh okra or one 10-ounce package frozen cut okra, partially thawed
• 1 cupwater
• 1 cupcoarsely chopped onion
• 1 cupcoarsely chopped red or green sweet pepper
• 1/2 cupsliced celery
• 4 clovesgarlic, minced
• 1 teaspoondried thyme, crushed
• 1/2 teaspoonground black pepper
• 1/4 teaspooncayenne pepper
• 3 cupshot cooked brown rice

Directions

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.

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