Chicken & Sausage Gumbo

• Olive oil, 2 tablespoons
• Skinless, boneless chicken thighs, 4, cut into 1 1/2-inch pieces
• Andouille or other spicy smoked sausages, 3/4 lb, cut into 1-inch slices
• Okra, 1/2 lb, cut crosswise into thick slices
• Red or green bell pepper, 1, seeded and chopped
• Celery, 3 stalks, chopped
• Yellow onion, 1, chopped
• Flour, 2 tablespoons
• Chicken broth, 2 cups, 16 fl oz.
• Diced plum (Roma) tomatoes, 1 can (14.5 oz), with juice
• Salt
• Cayenne pepper, 1/4 teaspoon
• Steamed white rice, for serving

1. 1) Cook the Chicken
2. In a large frying pan over medium-high heat, warm 1 tablespoon of the oil. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, about 8 minutes. Transfer the chicken to the slow cooker, then add the sausages. Scatter the okra, bell pepper, celery, and onion on top.
3. 2) Make the roux
4. Return the frying pan to medium heat and add the remaining 1 tablespoon oil. Sprinkle the flour in the pan and cook, stirring constantly, until golden brown, about 4 minutes. Stir in the brother and the tomatoes with their juice and raise the heat to medium-high. When the mixture comes to boil, remove the pan from the heat. Season with 1/2 teaspoon salt and the cayenne and then pour over the vegetables, chicken and sausages.
5. 3) Cook the gumbo
6. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Season to taste with salt and cayenne. Ladle the gumbo over steamed rice and serve.

olive oil, chicken thighs, sausages, red, celery, yellow onion, flour, chicken broth, plum, salt, cayenne pepper, white rice

Taken from www.epicurious.com/recipes/member/views/chicken-sausage-gumbo-50130900 (may not work)