While Jay and I have our own tried and true favorite recipes, I also like to try out new recipes. I was inspired by a conversation with a friend about Fall and crock pot cooking, about how Fall inspires stews, soups, and gumbo. I found a crock pot recipe for gumbo here, but after reading through the comments I knew I had to make a few changes. One substitution I made was using fresh tomatoes instead tomato juice; however I also added 2 cups of water. Big mistake.
1 pound boneless skinless chicken breasts, cut into 2-inch pieces
1 (16-ounce) package frozen okra, thawed
4 links andouille sausage, sliced
1 onion, chopped
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
2 bay leaves
3-4 garlic cloves, minced
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
5-6 tomatoes, diced
In a slow-cooker, combine all remaining ingredients except the frozen okra. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add frozen okra three hours before end. Serve with rice.