Recipe: Chicken and Andouille Gumbo (crock pot)

CHICKEN AND ANDOUILLE GUMBO

1 cup coarsely chopped onion
1 cup coarsely chopped celery
1 cup coarsely chopped green pepper
2 cloves garlic, minced
6 tbsp. vegetable oil, divided use
2 1/2 to 3 lbs. chicken parts
1/2 lb. andouille or kielbasa sausage, cut into 1/4-inch cubes
2 tsp. chopped fresh parsley
2 bay leaves
1/2 tsp. dried thyme
1 tsp. Tabasco brand pepper sauce, or to taste
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 1/2 quarts water
1/3 cup all-purpose flour (for the roux)
1/2 cup chopped green onions
Cooked rice (for serving)

TO MAKE THE GUMBO:
Add onion, celery, green bell pepper and garlic to bottom of crock pot stoneware.

In skillet, over medium-high heat, brown chicken pieces in 3 tablespoons oil until almost golden.

Add sausage to skillet and continue cooking meat until chicken is golden brown. Add all browned meat and poultry to stoneware on top of the vegetables.

Add parsley, bay leaves, thyme, Tabasco pepper sauce, salt and pepper to crock pot stoneware. Pour water over all.

Cover crock pot and cook on Low 5 to 7 hours or on High 2 to 4 hours.

TO MAKE THE ROUX:
In skillet, over medium heat, mix flour with the remaining 3 tablespoons oil and cook, stirring constantly until the roux is dark brown.

Add 1 cup of hot liquid from the slow-cooker mixture to the roux, a little at a time, stirring until smooth.

Stir roux mixture into stoneware, cover crock pot and finish cooking, 1 1/2 hours on Low or 1 hour on High.

TO SERVE:
Add green onions at end of cooking time and let stand at least 10 minutes before serving. Remove chicken bones and skin before serving, if desired.

Serve with cooked rice.

Servings: 8 to 10
Source: Rival Crock-Pot insert: Delicious Tabasco Recipes for your Crock-Pot Slow Cooker