Chicken Gumbo over Rice in Slow Cooker

By á-9504

Ingredients

• 4 tablespoons olive oil
• 1/2 pound Italian sausage, cut into 1/4-inch slices
• 1/4 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 1/2-inch slices
• 1 cup chicken stock
• 1/2 cup white wine
• 1 1/2 cups fresh or frozen okra, cut into 1/4-inch slices
• 2 cups brown or white rice, cooked

Details

Servings 6

Preparation

Step 1

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.