Spicy Cajun Gumbo

Turn the crock pot to high heat. Add the chicken, 2 cups of the broth, the tomatoes, Worcestershire sauce, and Cajun seasoning to the crock pot and mix well.

Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, corn, and garlic to the skillet. Cook, stirring frequently, until the vegetables are soft, about 8 minutes. Transfer the vegetables to the crock pot with a slotted spoon.

Add the sliced sausage to the skillet. Turn the heat to medium-high and cook, stirring frequently, until the sausage is browned. Reduce the heat to medium-low, cover the skillet, and cook for 8-10 minutes.

Transfer the sausage to the crock pot using a slotted spoon. Leave about 2 tablespoons of fat in the skillet (discard any excess) and increase the heat to medium-high again. Whisk the flour into the fat and cook, stirring constantly, until the roux has turned a rich brown color.

While stirring, slowly add the remaining broth and cook, stirring constantly, until the mixture is smooth and it has thickened. Transfer the roux to the crock pot and mix well. Turn the crock pot to low heat, cover, and cook for 3-4 hours.

Stir the shrimp into the gumbo about 15-20 minutes before serving. Let it cook until the shrimp is pink and cooked through (it's hard to overcook shrimp in the crock pot but keep your eye on it).

Add salt, pepper, and gumbo file powder to taste. Serve over hot, cooked rice.