Slow-Cooker Chicken and Andouille Sausage Gumbo

Name: Slow-Cooker Chicken and Andouille Sausage Gumbo
Yield: Serves 6 to 8
Cuisine: US & Canada, American, Creole & Cajun
Ingredients: 1/2 cup, vegetable oil; 1/2 cup, unbleached all-purpose flour; 2 , medium onions, minced; 1 , red bell pepper, stemmed, seeded, and chopped fine; 1 , green bell pepper, stemmed, seeded, and chopped fine; 1 , celery rib, chopped fine; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 teaspoons, minced fresh thyme leaves, or 1/2 teaspoon dried; , Salt; 1/4 teaspoon, cayenne pepper; 6 cups, low-sodium chicken broth, room temperature (see note); 1 pound, andouille sausage, sliced 1/2 inch thick; 12 ounces, fresh okra, sliced 1/2 inch thick, or frozen cut okra, thawed; 2 , bay leaves; 4 pounds, bone in chicken thighs (about 12 medium), skin removed and trimmed; , Ground black pepper; 4 , scallions, sliced thin; 2 tablespoons, fresh parsley leaves, minced

Main Courses
US & Canada
American
Creole & Cajun
Meat
Poultry
Chicken
Pork
Slow Cooker

Gumbo is a legendary stew-like dish from Louisiana, famous not only for its complex flavor but also for its temperamental nature.

SERVES 6 to 8

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