Chicken and Sausage Gumbo

Winter is over (if it ever came at all in my area). But I’m not ready to say farewell to hearty soups and stews just yet. This chicken and sausage gumbo from Robin Miller has the perfect amount of heat. I tweaked the recipe to fit my 3 quart slow cooker. This serves four easily, which means plenty of leftovers for me!

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
• 1 package frozen okra, thawed
• 2 links andouille sausage, sliced
• 1 chopped onion
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 t dried oregano
• 1/2 t salt
• 1/2 t onion powder
• 1/2 t garlic powder
• 1/2 t mustard
• 1/4 t ground black pepper
• 1.5 cups chicken broth
• 1.5 cups tomato juice
• 1 cup cooked rice

Directions

1. Slice celery, green pepper and onion. Place in slow cooker.

2. Chop chicken and sausage, add to cooker.

3. Add all remaining ingredients, cook for 3 to 4 hours on high, or 6 to 8 on low.

4. Prepare rice before serving.