Ingredients needed:
* 2 teaspoons of peanut oil
* 2 lb boneless skinless chicken thighs
* 1/2 teaspoon of salt
* 1/2 teaspoon of pepper
* 1/2 cup of peanut oil
* 1/2 cup all-purpose flour
* 2 packages prechopped onion, celery and bell pepper
* 4 cloves of garlic, finely chopped
* 3 1/2 cups chicken broth
* 2 cups frozen cut okra, thawed
* 1 lb. andouille sausage, cut into 1/2-inch slices
* 2 teaspoons Creole seasoning
* 2 dried bay leaves
* 5 cups hot cooked rice
* Red pepper sauce, if desired
* Sliced green onions, if desired
Preparation steps:
* Spray crockpot with cooking spray. In Dutch oven, heat 2 teaspoons oil over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in oil until browned on both sides. Remove from Dutch oven; set aside. Discard drippings from Dutch oven; heat 1/2 cup over medium-high eat. Gradually stir in flour with whisk; cook 6 to 8 minutes, stirring constantly, until mixtures turns chocolate-colored. Reduce heat to medium. Stir in onion mixture and garlic. Cook 3 minutes. Transfer to crockpot. Stir in broth, okra sausage, Creole seasoning and bay leaves. Add chicken; stir to combine.
* Cover and cook on low for 4 hours. Remove chicken from crockpot to plate; shred, using 2 forks. Discard bay leaves. Return shredded chicken to crockpot. Serve gumbo in bowls over rice. Garnish with pepper sauce and green onions.
Enjoy
