Smoked Sausage Gumbo Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients 1 (14 1/2 ounce) cans diced tomatoes, undrained 1 cup chicken broth 1/4 cup all-purpose flour 2 tablespoons olive oil 3/4 lb Polish sausage, cut into 1/2 pieces 1 medium onions, diced 1 green bell peppers, diced 2 celery ribs, chopped 1 carrots, peeled and chopped 2 teaspoons dried oregano 2 teaspoons dried thyme 1/8 teaspoon ground red pepper hot cooked rice chopped parsley Directions Combine tomatoes with juice and broth in slow cooker. Sprinkle flour evenly over bottom of small skillet. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. Reduce heat to medium; stir flour about 4 minutes. Stir in oil until smooth. Carefully whisk flour mixture into slow cooker. Add sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper. Stir well. Cover; cook on LOW 4 1/2 hours to 5 hours. Serve gumbo over rice. Sprinkle with parsley.