1 lb boneless, skinless chicken (I prefer a darker, more flavorful meat for this recipe so I use the thighs)
1 lb smoked sausage (andouille is best, but any good smoked sausage will do)
2 lbs cut okra
3 cans diced tomatoes
Thyme, Basil, Oregano
The recipe can easily be halved for smaller batches - just use 1/2 the amounts called for in meats and okra, with 2 cans diced tomatoes.
Place chicken into bottom of crockpot.
Cut smoked sausage into 1/2 to 1 inch pieces. Add to crockpot.
Add cut okra over meat.
Pour 3 cans diced tomatoes (juices and all) over other ingredients.
Sprinkle with thyme, basil, and oregano. I have no measurements for these, as I just eyeball it. I prefer fresh herbs over dried for this, but whatever you have will work fine.
Cover crockpot. Cook on Low heat for 8 to 10 hours. Stir before serving.
I like to add cooked rice to my gumbo when serving it up. And a dash of hot sauce.