Slow-Cooker Gumbo

Ingredients

• 1 tablespoon olive oil 
• 14 oz andouille sausage sliced
• 1 cup onion diced
• 1 cup bell pepper diced green
• 1 cup celery diced
• 1 lb cooking fat uncooked chopped
• 2 cups okra chopped
• 0.3 cup savory vegetable 
• 0.5 cup flour all-purpose
• 1 teaspoon cajun spice 
• 1 teaspoon thyme leaves dried
• 3 cups beef stock warmed
• 14 oz tomatoes diced canned
• 4 cups rice white cooked
• 0.3 cup spring onion chopped (4 medium)

Equipment

• frying pan
• whisk
• slow cooker

Directions

1. Spray 6-quart slow cooker with cooking spray.
2. Heat 10-inch skillet over medium heat.
3. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker.
4. Add okra to slow cooker.
5. In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty.
6. Add beef stock, and beat well with whisk.
7. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
8. Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
9. Serve gumbo with rice.
10. Garnish with green onions before serving.