-3 tablespoons olive oil
-1 lb chicken thighs (fat and skin trimmed)
-8 oz smoked turkey sausage, chopped into 1-inch pieces
-1 1/2 tablespoons garlic, minced
-1/2 cup red onion, diced
-1 green bell pepper, diced
-2 celery stalks, chopped
-~225 g okra, sliced into pieces
-1 1/2 tablespoons Cajun seasoning (see below)
-1 1/2 tablespoons arrowroot starch
-4 1/2 cups low sodium chicken broth
-2 bay leaves
CAJUN RUB MIX (1/2 cup)
-1 1/2 teaspoons garlic powder
-1 tablespoon onion powder
-1 1/2 teaspoons smoked paprika
-1 teaspoon cayenne (or more if you like heat)
-1 tablespoon dried oregano
-1/2 tablespoon dried thyme
-1 teaspoon sage
-1 teaspoon sea salt
-1 teaspoon pepper
1. Turn on the sauté function on the slow cooker, then add 1 tablespoon olive oil and chopped chicken thighs. Sauté for about 6 to 8 minutes until the thighs are cooked. Remove, then toss in smoked turkey sausage. Cook for an additional 3 to 5 minutes, then remove.
2. Add the remaining olive oil, garlic, red onion, bell pepper, celery, and okra to the slow cooker and continuously stir: (a) so nothing sticks; and (b) to brown the okra so that it won’t create a slimy gumbo, about 2 to 4 minutes.
3. Add Cajun seasoning and mix together to bloom the spices. Add arrowroot starch and stir again. Slowly add the chicken broth while continuing to stir.
4. Fold in the chicken and the turkey sausage. Give it a stir, then toss in 2 bay leaves and bring it to simmer.
5.Change the setting to slow cooker and cook on medium-high for 4 hours. Enjoy with raw or cooked cauliflower rice to keep it low carb yet satisfying.