CAJUN CHICKEN GUMBO

This Cajun gumbo is going to give you all "les bonne temps", with its wonderful combination of ingredients. A real winner on cold nights or for super lunches. A real "good time". You'll love it!

•3/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
•1/4 lb fully cooked smoked sausage (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 (14.5 oz) Organic stewed tomatoes, un drained
•5 cups water
•2 tablespoons very low-sodium chicken bouillon granules
•1 teaspoon dried thyme leaves
•1 box (10 oz) frozen cut okra, thawed, drained
•3 cups hot cooked rice
• Red pepper sauce, if desired

Preparation:
In 4- to 5-quart slow cooker, mix all ingredients except okra, rice and pepper sauce. Cover; cook on Low heat setting 6 hours 30 minutes to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir in okra. Cover; cook on Low heat setting 20 minutes longer. Spoon soup over rice in soup bowls. Serve with pepper sauce.

Serves 6 to 8