Combine onion, bell pepper, and celery in a 5-qt. slow cooker. Place chicken and sausages on top of vegetables; sprinkle with Cajun seasoning. Top with broth and tomatoes with their juice. Cover and cook until chicken sausages and vegetables are fork-tender, 4-5 hours on High or 8-10 hours on Low.
About 45 minutes before cooking time is up, whisk together flour and water in small bowl until smooth. Whisk in 1/4 cup hot gumbo liquid. Stir flour mixture into slow cooker; stir in okra and corn. Cover and cook on High until mixture bubbles and thickens, about 45 minutes longer.
1 serving--generous 1 1/2 cups=7 WW PointsPlus
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|Serving Size: 1 Serving (720g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 579 (57%)|
|Amt Per Serving||% DV|
|Total Fat 64.3g||86 %|
|Saturated Fat 18.3g||92 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 353.7mg||109 %|
|Sodium 356.4mg||12 %|
|Potassium 1281.8mg||34 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 10.9g|
|Protein 89.7g||128 %|
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Calories per serving: 1008
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