Chicken Gumbo over Rice in Slow Cooker

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Chicken Gumbo over Rice in Slow Cooker

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


Ingredients

  • 4

    tablespoons olive oil

  • ½

    pound Italian sausage, cut into ¼-inch slices

  • ¼

    cup all-purpose flour

  • 1

    cup onion, small dice

  • 1

    cup celery, small dice

  • 1

    cup green bell peppers, diced

  • 1

    teaspoon paprika

  • 2

    tablespoons jalapeños or Serrano peppers, minced

  • 1

    pound chicken breast, cut into ½-inch slices

  • 1

    cup chicken stock

  • ½

    cup white wine

  • cups fresh or frozen okra, cut into ¼-inch slices

  • 2

    cups brown or white rice, cooked

Directions

1.In a skillet placed on stovetop set to medium heat, add oil. Once the oil is hot, brown and crumble the sausage until no pink remains, about 10 minutes. 2.Remove sausage with a slotted spoon, drain the grease, and add the remaining 2 tablespoons of oil to skillet. Add the flour and continuously stir with a whisk. Cook until flour has become a dark brown color but not burnt. 3.Add the onions, celery, peppers, paprika, chili peppers, and chicken breast. Stir to combine ingredients and sauté additional 7-8 minutes until vegetables soften. 4.Combine with all of the remaining ingredients in the stoneware. Cover and place stoneware in slow cooker heating base and cook on Low for 7-8 hours or on High for 4-6 hours. Serve over cooked rice.


Nutrition

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