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



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

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

Cook's Notes:

Substitute serrano peppers for the jalapeno if desired. Jalapeno and serrano peppers can sting and irritate skin, so wear rubber gloves when handling them and avoid touching your eyes.

Substitute frozen okra for the fresh if desired.

You can also cook this on High for 4 to 6 hours.

Nutrition Facts

373 calories; 18.1 g total fat; 55 mg cholesterol; 526 mg sodium. 25.2 g carbohydrates; 22.5 g protein; Full Nutrition