SLOW COOKER CHICKEN AND SAUSAGE GUMBO #3

SLOW COOKER CHICKEN AND SAUSAGE GUMBO #3


1/3 cup cooking oil
1/3 cup all-purpose flour
1 large onion, diced
2 bell peppers, diced (red green or yellow)
1-2 jalapeno peppers
2 celery ribs cut small
1 lb. andouille sausage or 1 lb. choriso sausage
1 lb. shrimp, optional
1 ½ lbs. chicken
4 garlic cloves
1 tbsp. oregano
1 tbsp. basil
1 tbsp. thyme
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. paprika
1 teaspoon salt
1-tsp. red pepper flakes
4 cups chicken stock
4 cups rice (prepared)

Make a roux. Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low, for 15 –20 minutes stirring regularly until it turns a chocolate brown. Black lumps means you’ve burned it.
Meanwhile dice your vegetables and place them in the slow cooker.
Slice the sausage into discs and fry them until golden brown, add to slow cooker.
Cube the chicken and fry until no pink remains, add to slow cooker.
Pour roux over contents of slow cooker.
Add 4 cups of chicken stock to slow cooker.
Add spices to slow cooker, stir well.
Cook on low for 8 hours or high for 5 hours.
Optionally add cooked shrimp and heat for an additional 20-30 minutes.
Serve over a bed of prepared as per its package instructions.

Yield: 6 servings.