The original recipe for this was on the Betty Crocker website. You can look it up if you want to see it. Below is how I adapted it to my family’s tastes. I usually don’t add salt and pepper until a serving is on my plate.
2 tbs oil
3 boneless, skinless chicken breasts
1 large onion, chopped finely
3 celery ribs, chopped finely
green, orange, and yellow peppers, chopped finely (I used about a half of each one)
4 cloves garlic, finely chopped
3 ½ cups chicken broth
2 cups frozen cut up okra
1 pkg Cajun sausage, cut into ½” pieces
2 tsp Creole seasoning
2 cups dry rice
4 cups water
2 tbs butter
salt and pepper to taste
Put onion, celery, peppers, garlic, broth, sausage, and okra in the slow cooker. Plug in and turn to LOW.
Heat oil in large skillet until hot. Add the chicken and cook until browned on both sides. Place on top of the other ingredients in slow cooker. Cook on low at least 4 hours.
Remove chicken from slow cooker, shred, and return to the slow cooker. Continue cooking while preparing the rice per the package direction.
When ready to serve, put the rice on a plate or in a bowl and spoon the gumbo over it. Add more creole seasoning, salt, and pepper as desired. Top with chopped green onions.
I served a green salad and corn as side dishes for this gumbo. David used a slice of bread for a “pusher”, but I think something crunchy like a flavored cracker would be good too.