New Orleans Gumbo

Gumbo is a staple of Big Easy cuisine, and it’s easy to see why. The stew-like dish is packed with flavorful seasonings and vegetables. Pass the hot sauce and “let the good times roll.”

3 tablespoons canola oil
2 pounds boneless, skinless chicken thighs, cut into cubes
1 pound kielbasa sausage, cut into rounds
1 green bell pepper, cored, seeded, and chopped
1 medium onion, chopped
2 celery stalks, thinly sliced
8 garlic cloves, minced
1 (6-ounce) can tomato paste
1 (14.5-ounce) diced tomatoes, not drained
1 tablespoon Cajun seasoning
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 cups chicken broth
1 pound fresh or frozen thawed shrimp, peeled and deveined
1.Rub the sides and bottom of the stoneware with 1 tablespoon of the canola oil.
2.Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and brown well on all sides, 5 to 7 minutes. Place the chicken into the slow cooker.
3.Add all the remaining ingredients except the shrimp to the slow cooker. Cover and cook on Low for 6 to 8 hours.
4.Turn the slow cooker to High and add the shrimp. Cover and cook on High for 30 minutes. Ladle into bowls and serve steaming hot.

PER SERVING: 498 CALORIES ★ FAT 34 G (61%) ★ NET CARBS 9 G (7%) ★ PROTEIN 37 G (30%)