Slow-Cooker Chicken and Sausage Gumbo

Ingredients

• 1 lb andouille sausage cut into 1/2 -inch slices
• 3.5 cups chicken broth (from 32-oz carton)
• 5 cups rice hot cooked
• 2 teaspoons creole seasoning 
• 2  bay leaves dried
• 0.5 cup flour all-purpose
• 4 cloves garlic finely chopped
• 10 servings spring onion sliced
• 2 cups okra frozen thawed
• 16 oz bell pepper 
• 0.5 cup vegetable oil; peanut oil preferred 
• 2 teaspoons vegetable oil; peanut oil preferred 
• 0.5 teaspoon pepper 
• 10 servings hot sauce red
• 0.5 teaspoon salt 
• 2 lb chicken thighs boneless skinless

Equipment

• bowl
• whisk
• dutch oven
• slow cooker

Directions

1. Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat.
2. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides.
3. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup oil over medium-high heat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixture turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes.
4. Transfer to slow cooker. Stir in broth, okra, sausage, Creole seasoning and bay leaves.
5. Add chicken; stir to combine.
6. Cover; cook on Low heat setting 4 hours.
7. Remove chicken from slow cooker to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to slow cooker.
8. Serve gumbo in bowls over rice.
9. Garnish with pepper sauce and green onions.