Freezing: Slow Cooker Gumbo

Ingredients:

• 450 g skinless and boneless chicken thighs, cut into 5 cm pieces.
• 450 g thinly sliced ​​andouille sausage
• 1 large onion, cut into 2cm pieces.
• 1 green bell pepper, cut into 2cm pieces.
• 2 celery stalks, cut into 2cm pieces.
• 1 package (450 g) sliced ​​frozen okra
• 1/4 cup long-grain white rice
• 3 tbsp. Cajun seasoning
• 1 can (800 g) of canned chopped tomatoes
• Hot sauce and crusty bread, for serving

Preparation:

1. Place the chicken, sausage, onion, bell pepper, celery, okra, rice, and Cajun seasoning in a large zip-lock plastic bag. Pour the diced tomatoes over the mixture in the bag. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Press the air out of the bag and seal it. Freeze until ready to use (up to 3 months). Defrost in the refrigerator at least 24 hours before cooking.
2. Place the contents of the bag in a 6-quart slow cooker. Add 1 cup of water. Cook over low heat until the chicken is tender and the flavors are blended, 6-8 hours. Season with salt to taste. Serve with hot sauce and bread.