1/2 pound smoked sausage, sliced 1 cup onion, chopped 1/2 cup green bell pepper, chopped 3/4 pound chicken breasts, cooked and shredded 8 cups water 3/4 cup all-purpose flour 1/2 cup celery, chopped 1 tablespoon Worcestershire sauce 2 cloves garlic, minced 1 1/2 teaspoon Cajun seasoning 1 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1 bay leaf 1 dash hot sauce 4 cups hot cooked rice 3/4 cup green onions, sliced
Brown sausage, onion and bell pepper in skillet. Drain fat.
In CROCK-POT Slow Cooker, combine sausage mixture, shredded chicken, water, flour, celery and seasonings. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
I was excited that the ingredients in this recipe were all available to me - many aren't in the southwest. I followed the recipe to a tee. I think the amount of water could have been reduced as it turned out to be more of a soup than the gumbo. The broth did taste quite strong of onion, and overall it tasted kinda bland even after throwing in some more cajun seasoning at the end. Lastly, I typically expect gumbos to be reddish in color, and this recipe didn't yield that. Perhaps if a roux was added that could have solved the problem. Good recipe for those just wanting to try a tamer version of cajun food.