Slow Cooker Chicken ‘n Rice Gumbo Soup

Slow Cooker Chicken ‘n Rice Gumbo Soup

Makes 6 servings

3/4 pound boneles skinless chicken thighs, cut into 1-inch pieces
1/4 pound fully cooked smoked sausages, (two 5-inch sausages), chopped
2 medium celery stalks (with leaves), sliced (1 1/4 cups)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
1 package (10 ounces) frozen cut okra, thawed and drained
3 cups hot cooked rice
Red pepper sauce, if desired

1. Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.

2. Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.

3. Spoon soup over rice in soup bowls. Serve with pepper sauce.