3/4 pound skinless boneless chicken thighs, cut into 1 inch pieces
1/4 pound fully cooked smoked sausage, chopped
2 medium stalks celery sliced, 1 1/4 cups
1 large carrot, chopped, 3/4 cup
1 medium onion, chopped, 1/2 cup
1 can ( 14 1/2 oz) stewed tomatoes, undrained
5 cups water
2 Tbsp chicken bouillon granules
1 tsp thyme leaves
1 pkg. (10 oz) frozen okra, thawed and drained
3 cups hot cooked rice, for serving
hot red pepper sauce
Mix all ingredients except okra, rice and pepper sauce in crockpot.
Cover and cook on low 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.
NOTE: I would use chicken breast instead of thighs.