Slow Cooker Chicken and Sausage Gumbo
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Slow Cooker Chicken and Sausage Gumbo
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 344 |
| pro | 20 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 67 mg |
| sodium | 869 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 26 |
| vit A | 17 |
| vit C | 103 |
| folate | 35 |
20 minutes of recipe prep is all the time you'll spend on this hearty, stick-to-your-ribs slow-cooker gumbo.
Ingredients
- 2 tbsp vegetable oil
- 4 boneless skinless chicken thighs, cubed
- 4 chorizo sausages or mild Italian sausages, sliced
- 2 onions, diced
- 2 celery stalks, diced
- 1 sweet red pepper, diced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup dry white wine or sodium-reduced chicken stock
- 3 tbsp tomato paste
- 1 pkg (250 g) frozen okra, thawed and sliced
- 1/4 cup chopped fresh parsley
- 1 can (28oz/796mL) diced tomatoes
Preparation
In large skillet, heat half of the oil over medium-high heat; brown chicken and sausages. Transfer to slow cooker. Drain any fat from pan.
Add remaining oil to skillet; cook onions, celery, red pepper, garlic, paprika, thyme, bay leaves, salt and pepper until lightly golden, about 8 minutes. Add to slow cooker.
Add wine to skillet; bring to boil, scraping up any browned bits. Add to slow cooker. Add tomatoes, broth, tomato paste and 1/2 cup (125 mL) water; cover and cook on low for 4 to
6 hours and chicken cubes are still whole. Discard bay leaves.
Stir in okra and parsley; cover and cook on high for 15 minutes.
Add remaining oil to skillet; cook onions, celery, red pepper, garlic, paprika, thyme, bay leaves, salt and pepper until lightly golden, about 8 minutes. Add to slow cooker.
Add wine to skillet; bring to boil, scraping up any browned bits. Add to slow cooker. Add tomatoes, broth, tomato paste and 1/2 cup (125 mL) water; cover and cook on low for 4 to
6 hours and chicken cubes are still whole. Discard bay leaves.
Stir in okra and parsley; cover and cook on high for 15 minutes.
Source : Canadian Living Magazine: January 2009
- Keywords : Main Course; Skillet; Slow-Cook/Crockpot; Chicken; Sausages; Okra; White wine;
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