20 minutes of recipe prep is all the time you'll spend on this hearty, stick-to-your-ribs slow-cooker gumbo.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2009
MethodIn 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.
Nutritional facts Per each of 6 servings: about
- Sodium 869 mg
- Protein 20 g
- Calories 344.0
- Total fat 22 g
- Cholesterol 67 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
- Iron 26.0
- Folate 35.0
- Calcium 10.0
- Vitamin A 17.0
- Vitamin C 103.0