Everyone loves comfort food. The braised short rib recipe I posted was such a success that I thought I should share another wonderful, easy recipe that will cook all day in the slow cooker while you work, making a perfect weekday meal. This delicious GUMBO takes me back to my New Orleans roots and the recipe comes from my father. Prep time is only about 30 minutes, and the entire house will smell great all day while the Gumbo cooks.
Chicken and Rice Gumbo Soup
3/4 lb skinless, boneless chicken thighs, cut into 1″ pieces (chicken breast can be substituted)
1/4 lb fully cooked smoked sausage (2 5″ sausages), chopped
2 med stalks of celery(with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 med onion, chopped (1/2 cup)
1 can (14 1/2 oz) stewed tomatoes, undrained
5 cups water
2 tbsp chicken bouillon granules
1 tsp dried thyme leaves
1 pkg (10 oz) frozen cut okra, thawed and drained (*add this at the end)
3 cups hot cooked rice, for serving
Hot red pepper sauce (*best if added by the individual after served)
1. Mix all ingredients except okra, rice and pepper sauce in 3 1/2 – to 6 qt slow cooker.
2.Cover and cook on low heat setting 7 to 8 hours or until chicken is no longer pink in center.
3. Stir in okra. Cover and cook on low heat setting 20 minutes.
4. Spoon rice into individual soup bowls; top with gumbo. Sprinkle Gumbo Filet (pictured below) and chopped parsley to garnish.
It’s THAT good…gone before you know it.
*note: this gumbo is not made with a rue, which makes it gluten-free. (if you have a gluten sensitivity, just check the canned stewed tomatoes to make sure they are gluten-free)