Sausage & Chicken Gumbo

1. 1

   In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker.

2. 2

   Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice.

3. 3

   Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

* Per serving · 4 servings · Values may vary.