Source: dLife

Chicken and shrimp both star in this flavorful classic gumbo, served over rice.

Servings

1 lb chicken thighs , boneless, skinless
4 oz smoked turkey sausage , cooked
1.5 cup chopped red bell peppers (or yellow or green)
1 cup fresh chopped celery
1 cup fresh chopped onion
14.5 oz canned unsalted diced tomatoes , undrained
10 oz canned red tomatoes with green chilies, diced , undrained
2 tbsp quick cooking tapioca
1 tsp dried basil , crushed
0.25 tsp ground cayenne (red pepper)
4 oz raw medium shrimp , thawed if frozen
2 cup frozen sliced okra
3 cup cooked long grain brown rice (optional)

1 Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into 1/2-inch slices. In a 3 1/2- or 4-quart slow cooker combine chicken, sausage, sweet pepper, celery, and onion. Stir in undrained tomatoes, tapioca, basil, and cayenne pepper.
2 Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3 If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook for 30 minutes more or until shrimp turn opaque. Serve with hot cooked rice if desired.

Serve hot sauce at the table for those of you who like extra heat.