¾ pound Bent Arrow Acres boneless, skinless chicken breast cut into 1 inch chunks
¾ pounds Bent Arrow Acres Jalapeño Brats (Can sub other flavors)
¾ pounds raw shrimp
2 tablespoon Cajun Seasoning
2 cups chicken stock/broth
2 14.5 ounce can of stewed tomatoes
2 teaspoons Worcestershire sauce
2 tablespoons all purpose flour
3 tablespoons cold water
10 ounces frozen, sliced okra
1 cup frozen corn kernels
Instructions
Place onion, pepper and celery in a slow cooker. Place chicken, shrimp and sausage on top of vegetables; sprinkle with the Cajun seasoning. Add the broth, tomatoes and Worcestershire sauce.
Cover and cook until the chicken and sausage are cooked through and the vegetables are fork tender; 4-5 hours on high, 8-10 hours on low.
About 50 minutes before the cooking time is completes, combine the flour and water in a small bowl until smooth. Stir in about ¼ cup of the hot liquid from the slow cooker until just blended. Stir the flour mixture, okra and corn into the slow cooker. Cover and cook on high until the mixture simmers and thickens slightly about 45 minutes.
Serve over rice.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/chicken-and-sausage-gumbo/