Chicken Gumbo Over Rice

This is a great dish served over your favorite white or brown rice.

Step: 1

Heat 2 tablespoons oil in a large skillet over medium heat. Add sausage; cook and stir until browned, about 10 minutes. Transfer to a plate lined with paper towels using a slotted spoon.

Step: 2

Heat remaining 2 tablespoons oil in the skillet. Add flour; cook, whisking constantly, until dark brown, 8 to 10 minutes. Add chicken, onion, green bell pepper, celery, jalapeno peppers, and paprika; cook and stir until onion softens, 7 to 8 minutes.

Step: 3

Pour chicken mixture into a slow cooker. Stir in cooked sausage, okra, chicken broth, and white wine.

Step: 4

Cover and cook on Low until flavors combine, 7 to 8 hours. Serve over rice.

Per Serving: 373 calories; protein 22.5g; carbohydrates 25.2g; fat 18.1g; cholesterol 54.7mg; sodium 525.6mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.