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© Meredith Corporation. All rights reserved. Used with permission.
In a heavy medium saucepan, cook flour over medium heat for about 6 minutes or until brown, stirring occasionally. Remove from heat; cool slightly. Gradually stir broth into flour. Cook and stir until thickened and bubbly.
Pour thickened flour mixture into a 3-1/2- or 4-quart slow cooker. Add chicken, sausage, okra, water, onion, bell pepper, celery, garlic, thyme, black pepper and cayenne.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked brown rice.