Chicken and Sausage Gumbo - Slow Cooker

3 cups Water

1 pound Boneless Skinless Chicken Breasts cut to bite-size

1 pound smoked sausage links, sliced

1 pound Okra, cut frozen 2 lb bag

1 Tomatoes - Diced (14.5 oz)

1/2 Bell Pepper - green diced

1 large Onion, diced

1/2 cup Celery, diced

2 cloves Garlic, minced

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 tsp Red Pepper

3 cups Minute Rice cooked

Place water in a Crock Pot and add Roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.

Indian style Okra

3 tbsp Butter

1 medium Onion, chopped

1lb Okra, fresh sliced

1/2 tsp Cumin, ground

1/2 tsp Ginger, ground

1/2 tsp Coriander, ground

1/4 tsp Black Pepper

Salt to taste

1 can Diced Tomatoes

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Gumbo

Gumbo

4 boneless, skinless chicken breast
1 tbsp dried onion flakes
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1 cup cooking oil
1 cup all purpose flour
1 lb bag frozen okra
1 14.5 oz can diced tomatoes
4 cups minute rice



Boil chicken with onion, garlic, salt and pepper. Remove and cut chicken into bite size pieces when cooled.
Add okra and tomatoes to water and cook on low until okra is done.
In the meantime, make roux in microwave with flour and oil. Cook for 1 minute at a time until roux is the color of a penny.
Add roux to pot, cook about 20 minutes on low. Add chicken and cook for 10 more minutes.
Serve with Rice.