Slow Cooked Chicken And Sausage Cajun Gumbo Topped With Bacon

• FOR THE ROUX:
• 1/4 cups Wheat Flour
• 1/4 cups Vegetable Oil
• FOR THE CHICKEN:
• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
• 1/2 teaspoons Cajun Seasoning
• FOR THE GUMBO:
• 3-1/2 cups Reduced-sodium Chicken Broth Or Stock
• 2 whole Cooked Chicken Sausages, Sliced Then Quartered
• 1 whole Onion, Chopped
• 1 whole Green Bell Pepper, Chopped
• 2 stalks Celery, Including Leaves, Chopped
• 2 cups Chopped, Fresh Okra
• 4 cloves Garlic, Minced
• 1 teaspoon Cajun Seasoning
• 1/2 teaspoons Cayenne Pepper
• 1 Tablespoon Hot Sauce (I Use Louisiana)
• FOR THE RICE:
• 1 cup Brown Rice
• 2-1/2 cups Reduced-sodium Chicken Stock Or Broth
• OPTIONAL:
• 6 strips Cooked Turkey Bacon, Chopped

1. For the roux, use a small sauce pot and pour wheat flour and oil in, on medium-high heat. Whisk together and cook for about 4 to 5 minutes, stirring constantly. Reduce heat to medium, but keep stirring. Cook for another 15 minutes or until the roux turns reddish brown. Do not let this burn! Let roux cool.
2. Meanwhile, in a large skillet, begin cooking chicken on medium heat. Sprinkle with Cajun seasoning and continue to cook until just cooked through. Take off heat.
3. In a crock pot, pour in chicken broth and cooled roux and stir to combine, making sure there are no lumps. Add chicken, chicken sausage, onions, bell peppers, celery, okra and garlic. Stir. Add seasonings and hot sauce and stir. Put lid on and cook for 8-10 hours on low or 4-5 hours on high. (I cooked mine for 5 hours on high and it was perfect). Meanwhile, cook brown rice in chicken broth, according to package directions.
4. To serve, scoop brown rice in bowl, ladle in some gumbo, and then ladle in some broth. Top with turkey bacon, if desired.

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Taken from tastykitchen.com/recipes/soups/slow-cooked-chicken-and-sausage-cajun-gumbo-topped-with-bacon/ (may not work)