- 2 teaspoons peanut oil (I used canola oil)
- 2 lb boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup peanut oil (I used canola oil)
- 1/2 cup Gold Medal™ all-purpose flour
- 2 packages (8 oz each) prechopped onion, celery and bell pepper (I used fresh and cut them up myself. I used: 1 pepper, 1 onion, and 2-3 stalks of celery.)
- 4 cloves garlic, finely chopped
- 3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 2 cups frozen cut okra, thawed
- 1 lb andouille sausage, cut into 1/2 -inch slices (I probably used 1.5 lbs or so)
- 2 teaspoons Creole seasoning
- 2 dried bay leaves
- 5 cups hot cooked rice (we used brown rice)
- Red pepper sauce, if desired
- Sliced green onions, if desired
- Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
- Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.
This turned out very well. My daughter was concerned about the amount of oil. So, next time I would probably work to take some of that out. It warmed up very well, and we regret we did not make enough rice to serve our needs during the warmup/leftover phase of the eating.