Ingredients
2 tablespoons olive oil2 celery ribs, chopped1 medium onion, chopped1 medium green pepper, chopped1 medium carrot, chopped1/4 cup all-purpose flour1 cup chicken broth1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces1 can (14-1/2 ounces) diced tomatoes, undrained2 teaspoons dried oregano2 teaspoons dried thyme1/8 teaspoon cayenne pepperHot cooked rice
Preparation
In a large skillet, heat oil over medium heat. Add celery, onion, green pepper and carrot; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir until thickened, about 2 minutes.
Transfer to a 3-qt. slow cooker. Stir in sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low until heated through, 4-5 hours. Serve with rice.
Freeze option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
