Chicken and Andouille Gumbo

ADVOCATE-TESTED RECIPE

Chicken and Andouille Gumbo

Serves 6 to 8. Recipe is by Julie Kay.

For the roux:

½ cup oil

½ cup all-purpose flour

½ cup celery

1 onion, peeled and chopped

1 bell pepper, chopped

For the gumbo:

4 chicken breasts or thighs

2 links andouille sausage

3 cups chicken broth

1 cup water

2 cups frozen okra

1 (14.5-oz.) can petite diced tomatoes

1 tsp. cayenne pepper

½ tsp. black pepper

1. Combine oil and flour in mixing bowl in microwave and cook for 6 minutes or until color of a copper penny.

2. Add celery, onion and bell pepper and stir. Cook for an additional 2 minutes.

3. Remove to slow cooker add all other ingredients. Cook for 6 to 8 hours on Low.

4. Remove bones from chicken pieces and serve with rice.