¾poundboneless skinless chicken thighs, cut into 1-inch pieces
¼poundfully cooked smoked sausage, chopped
2stalks celery, chopped
1bell pepper, seeded and chopped
1medium onion, peeled and chopped (1 cup)
1can(14 to 15 ounces) stewed tomatoes, undrained
5cupschicken broth
3tablespoonsinstant tapioca
2teaspoonsdried thyme leaves
2teaspoonssweet paprika, optional
10ouncesfrozen cut okra, thawed and drained (2-½ cups)
2teaspoonsworcestershire sauce
2scallions, chopped
3cupshot cooked brown rice
Hot red pepper sauce, for serving (if desired)
Instructions
Ideal slow cooker size: 4-Quart.
Put the chicken, sausage, celery, bell pepper, onion, undrained tomatoes, broth, tapioca, thyme and paprika (if using) in the slow cooker. Stir to combine.
Cover and cook on LOW for 6 to 8 hours, or until the chicken is done and vegetables are tender.
Add the okra and Worcestershire sauce. Cover and continue to cook on LOW until the okra is tender, 10 to 20 minutes.
Season to taste with salt and pepper and stir in the chopped scallions.
Serve over cooked rice with hot pepper sauce, if desired.
Recipe Notes
Serving size: ½ cup rice + 1-⅓ cups gumboClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)3*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Chicken and Sausage Gumbo Recipe
Amount Per Serving (1 /2 cup rice + 1-⅓ cups gumbo)
Calories 270Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 35g12%
Fiber 3g12%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.