- 1/4 cup olive oil, divided
- 1/2 pound Italian sausage, cut into 1/4-inch slices
- 1/4 cup all-purpose flour
- 1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
- 1 cup chopped onion
- 1 cup diced green bell pepper
- 1 cup chopped celery
- 2 tablespoons minced jalapeno peppers
- 1 teaspoon ground paprika
- 1 1/2 cups 1/4-inch fresh okra slices
- 1 cup chicken broth
- 1/2 cup white wine
- 2 cups cooked white rice
- Heat 2 tablespoons oil in a large skillet over medium heat. Add sausage; cook and stir until browned, about 10 minutes. Transfer to a plate lined with paper towels using a slotted spoon.
- Heat remaining 2 tablespoons oil in the skillet. Add flour; cook, whisking constantly, until dark brown, 8 to 10 minutes. Add chicken, onion, green bell pepper, celery, jalapeno peppers, and paprika; cook and stir until onion softens, 7 to 8 minutes.
- Pour chicken mixture into a slow cooker. Stir in cooked sausage, okra, chicken broth, and white wine.
- Cover and cook on Low until flavors combine, 7 to 8 hours. Serve over rice.
07/21/2019
recipepes.com
chicken gumbo over rice, recipe
PT15M
PT1H
5
455 calories
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