Ingredients

The following ingredients have 6 Servings
  • 3/4 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1/4 teaspoon fine sea salt
  • 1/4 cup canola oil
  • 1/4 cup all-purpose flour
  • 1/2 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 stalk celery
  • 1 1/2 cup low-sodium chicken broth
  • 2 cups sliced okra
  • 1 bay leaf
  • 1 (28.0-ounce) can diced tomatoes, with their liquid
  • 1 tablespoon hot sauce
  • 3/4 pound cooked andouille sausage, sliced into 1/2-inch rounds
  • 12 shrimp, peeled and deveined
  • 3 cups cooked white or brown rice
  • 1/4 teaspoon ground black pepper

Instruction

  • Season chicken with salt and pepper.
  • Heat 1 tablespoon of the oil in a large skillet over medium high heat.
  • Add chicken and brown on both sides, about 5 minutes.
  • Remove chicken with a slotted spoon, letting any oil drain back into the skillet, and place in a crock pot.
  • Scrape up any browned bits in the skillet and add them to the crock pot. Set aside.
  • Add remaining 3 tablespoons oil to the skillet and heat until hot.
  • Add flour and cook, stirring constantly, until golden brown, 4 to 5 minutes.
  • Carefully add onion, pepper, and celery and cook until the vegetables start to wilt, about 2 minutes.
  • Add 1 1/2 cups of the broth and stir until smooth and incorporated.
  • Pour mixture into the crock pot, add okra, bay leaf, tomatoes and hot sauce; cover and turn crock pot to low.
  • Cook for 7 to 8 hours, adding remaining 1/2 cup chicken broth, if necessary.
  • 30 minutes before serving, add sausage and turn crock pot to high.
  • 5 minutes before serving, add shrimp.
  • Ladle gumbo into bowls and serve with rice.