Chicken & Turkey Sausage Gumbo (Ww) - cooking recipe

Ingredients

1 onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
3/4 lb boneless skinless chicken thighs, cut into 1 inch cubes
3/4 lb turkey sausage, cut into bite sized pieces (preferably cajun)
1 1/2 tablespoons cajun seasoning
salt and pepper
2 cups chicken stock
14 1/2 ounces diced fire-roasted tomatoes (1 can)
3 tablespoons all-purpose flour
3 tablespoons cold water
10 ounces frozen cut okra
1 cup frozen corn kernels

Preparation

Combine onion, bell pepper, and celery in a 6 quart slow cooker. Place chicken and sausage on top of the vegetables. Sprinkle with Cajun seasoning and salt (I use about a teaspoon of kosher salt at this point). Top with stock and tomatoes.
Cover and cook on low for about 8 hours, or on high for about 4 hours until the meat and vegetables are fork tender.
In a small bowl, mix together the flour and cold water to form a loose paste. Add 1/4 cup of the hot liquid from the slow cooker, mixing until well combined. Add the mix into the slow cooker, and stir to mix well.
Add the okra and corn, and cook on high for 45 minutes to an hour; until the gumbo is bubbling and thickened. Taste for seasoning, and salt or pepper or more Cajun seasoning as needed before serving.