Ingredients
-
1 (14 1/2 ounce) can diced tomatoes, undrained
-
1 cup chicken broth
-
1/4 cup all-purpose flour
-
2 tablespoons olive oil
-
3/4 lb Polish sausage, cut into 1/2 pieces
-
1 medium onion, diced
-
2 celery ribs, chopped
-
2 teaspoons dried oregano
-
2 teaspoons dried thyme
-
hot cooked rice
-
chopped parsley
-
1 carrot, peeled and chopped
-
1 green bell pepper, diced
-
1/8 teaspoon ground red pepper
Instructions
- Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker.
- Add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 4 1/2 hours to 5 hours.
- Serve gumbo over rice. Sprinkle with parsley.