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Chicken & Sausage Gumbo (Slow Cooker)

Created by Gerry on March 7, 2016

Flour Dredge
4 tablespoons all-purpose flour
1 teaspoon paprika
1/4 teaspoon garlic powder
4 tablespoons shortening (or vegetable oil)
2 1/4 pounds bone-in skin-on chicken thighs (6 thighs, I cut in half or may use boneless and cube)
4 links (16 ounces) Italian sausage (sliced, I use Italian Hot)
2 cups yellow onions, sliced
3 ribs celery, sliced
1 sweet red pepper, sliced
1 sweet yellow pepper, sliced
1 sweet orange pepper, sliced (may sub with red or yellow)
3 cloves garlic minced (or to taste)
1/4 teaspoon salt (or to taste)

Step 1: In large pan simmer sausage links until about half done, remove, cool and slice into bite size pieces.
Step 2: Prepare flour dredge (for ease of cleanup use plastic bag) mix throughly.
Step 3: Prepare chicken pieces (I season chicken pieces before dredging)
Step 4: In large pan over medium high using half the shortening brown dredged chicken pieces, in batches if necessary, transfer chicken and sausage to Slow Cooker.
Step 5: Add 1/2 cup wine or chicken broth whisk and stir to get all the browned bits, add to Slow Cooker.
Step 6: Add the rest of the shortening to pan on medium heat saute onions, celery, peppers, garlic, salt, pepper, paprika, thyme, creole seasoning, bay leaves, stiring until vegetables are softened.
Step 7: Stir in tomatoes, chicken broth, tomato paste, Worcestershire Sauce,Italian parsley and sugar if using, simmer several minutes to blend, transfer to Slow Cooker.
Step 8: Slow Cooker temperatures vary (I cook mine on low for about 4 hours) cook until chicken is done.
Step 9: Stir in okra, cover, cook on high until heated through, about 15 minutes.
Step 10: Discard bay leaves, sprinkle with freshly snipped parsley and serve.