Chicken 'n Rice Gumbo

This recipe is from Betty Crocker slow Cooker Favorites. I mixed the rice right into the soup and served it with hot cornbread. It was delicious!

• Ready In: 7 hrs 20 mins
• Serves: 6

Ingredients

• 3⁄4 lb chicken, cut into 1 inch pieces
• 1⁄4 lb  fully cooked smoked sausage (I used Little Smokies)
• 2  stalks celery & leaves, sliced (1 1/4 cups)
• 1  large carrot, chopped (3/4 cup)
• 1  medium onion, chopped (1/2 cup)
• 1 (14 1/2ounce) can stewed tomatoes, undrained
• 5  cups water
• 2  tablespoons chicken bouillon granules
• 1  teaspoon dried thyme leaves
• 1 (10 ounce) package frozen cut okra, thawed
• 3  cups  hot cooked rice
•  red pepper sauce

Directions

1. Mix chicken, sausage, celery, carrot, onion, tomatoes, water, bouillon granules, and thyme in 4- to 5- quart.
2. slow cooker.
3. Cover and cook on Low for 61/2 to 7 hours.
4. Add thawed okra and cook for 20 minutes longer.
5. Spoon soup over rice in individual soup bowls.
6. Serve with red pepper sauce.