Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons peanut oil
  • 2 lb boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup peanut oil
  • 1/2 cup Gold Medal™ all-purpose flour
  • 2 packages (8 oz each) prechopped onion, celery and bell pepper
  • 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
  • 2 teaspoons Creole seasoning
  • 2 dried bay leaves
  • 5 cups hot cooked rice
  • Red pepper sauce, if desired
  • Sliced green onions, if desired

Instruction

  • 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.