1 cup chicken broth
1 cup (14.5-oz) diced tomatoes, undrained
1/4 cup all-purpose flour
2 tbsp olive or canola oil
3/4 lb smoked sausage, cut into 1/2-inh pieces
1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp ground red pepper
1 cup uncooked long-grain white rice
chopped parsley for garnish, if desired
Combine the chicken broth and the tomatoes in a slowcooker or crockpot.
Sprinkle the flour over the bottom of a small skillet. Cook over medium-high heat, without stirring, for approximately 3 minutes or until the flour begins to brown (not burn). Reduce the heat to medium, continue to cook flour while stirring for about 4 minutes. Stir in the oil until smooth. Carefully whisk the flour into the mixture in the cooker.
Add the sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper to the cooker; stir well. Place lid on cooker and cook on low 4 to 5 hours until the juices are thickened.
Prepare the rice, according to the package directions, to be ready when the gumbo is do.
Place rice into individual serving bowls and top with the gumbo. Sprinkle with chopped parsley to garnish, if desired.