Chicken and turkey-sausage gumbo
1 medium, chopped
1 medium, seeded and chopped
1 rib(s), medium, chopped
Uncooked boneless skinless chicken thigh(s)
¾ pound(s), trimmed of all visible fat and cut into 1 1⁄2-inch chunks
Uncooked turkey sausage(s)
¾ pound(s), Italian, cut into 2-inch chunks
Reduced-sodium chicken broth
Canned stewed tomatoes
3 Tbsp, cold
10 oz, sliced
Frozen corn kernels
- Place the onion, bell pepper, and celery in a slow cooker. Place the chicken and sausage on top of vegetables; sprinkle with the Cajun seasoning. Add the broth, tomatoes, and Worcestershire sauce. Cover and cook until the chicken, sausage, and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- About 50 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture, okra, and corn into the slow cooker. Cover and cook on high until the mixture simmers and thickens slightly, about 45 minutes. Yields generous 1 1⁄2 cups per serving.