"Chicken & Sausage Gumbo (Crockpot)"
| Ingredients | | | 1/3 | cup | flour, all-purpose | | | 1/3 | cup | cooking oil | | | 3 | cup | water | | | 12 | oz | fully cooked smoked sausage links, sliced and quartered | | | 2 | cup | chicken, cooked, chopped | | | 2 | cup | okra, sliced or one 10-oz package frozen whole okra, sliced 1/2 inch thick | | | 1 | cup | onion, chopped | | | 1/2 | cup | green pepper, chopped | | | 1/2 | cup | celery, chopped | | | 4 | each | garlic cloves, minced | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | pepper | | | 1/4 | teaspoon | red pepper, ground | | | 1 | | rice, cooked, hot | | | | | |
Directions:
| For roux, in a heavy 2 quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.
In a 3 1/2, 4, 5, or 6 quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.
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