Chicken & Turkey Sausage Gumbo (Ww)

IngridH's Note:

From the Weight Watchers New Complete Cookbook. This is a much lower calorie and fat version of a beloved classic, made in a slow-cooker! As written, it's very mild; so if you like it hot, you will need to add cayenne or chile flakes to taste. Cooking time assumes you will cook on low; if you cook on high time will be 5 hours.

• Total Time: 9 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 9 hrs

Ingredients:

Servings: 6

• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 3/4 lb boneless skinless chicken thighs, cut into 1 inch cubes
• 3/4 lb turkey sausage, cut into bite sized pieces (preferably cajun)
• 1 1/2 tablespoons cajun seasoning
• salt and pepper
• 2 cups chicken stock
• 14 1/2 ounces diced fire-roasted tomatoes (1 can)
• 3 tablespoons all-purpose flour
• 3 tablespoons cold water
• 10 ounces frozen cut okra
• 1 cup frozen corn kernels

Directions:

1. Combine onion, bell pepper, and celery in a 6 quart slow cooker. Place chicken and sausage on top of the vegetables. Sprinkle with Cajun seasoning and salt (I use about a teaspoon of kosher salt at this point). Top with stock and tomatoes.
2. Cover and cook on low for about 8 hours, or on high for about 4 hours until the meat and vegetables are fork tender.
3. In a small bowl, mix together the flour and cold water to form a loose paste. Add 1/4 cup of the hot liquid from the slow cooker, mixing until well combined. Add the mix into the slow cooker, and stir to mix well.
4. Add the okra and corn, and cook on high for 45 minutes to an hour; until the gumbo is bubbling and thickened. Taste for seasoning, and salt or pepper or more Cajun seasoning as needed before serving.