Ingredients
2
teaspoons peanut oil
2
lb boneless skinless chicken thighs
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup peanut oil
1/2
cup Gold Medal™ all-purpose flour
2
packages (8 oz each) prechopped onion, celery and bell pepper
4
cloves garlic, finely chopped
3 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
cups frozen cut okra, thawed
1
lb andouille sausage, cut into 1/2 -inch slices
2
teaspoons Creole seasoning
2
dried bay leaves
5
cups hot cooked rice
Red pepper sauce, if desired
Sliced green onions, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
Cover; cook on Low heat setting 4 hours. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.
