Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | All-purpose flour |
⅓ cup | Cooking oil |
3 cups | Water |
12 ounces | Fully cooked smoked |
\N \N | Sausage links |
\N \N | (sliced and quartered |
2 cups | Chopped cooked chicken |
2 cups | Sliced okra |
\N \N | Or one 10-oz package frozen |
\N \N | Whole okra-slice 1/2 inch th |
1 cup | Chopped onion |
½ cup | Chopped green pepper |
½ cup | Chopped celery |
4 \N | Cl Garlic; minced |
1 teaspoon | Salt |
½ teaspoon | Pepper |
¼ teaspoon | Ground red pepper |
\N \N | Hot cooked rice |
4½ to | 5 hours. Skim off fat. Serve over rice. Makes 6 servings. |
For roux, in a heavy 2-quart saucepan stir together flour and oiltill smooth. Cook over medium-high heat 5 minutes, stirringconstantly. Reduce heat to medium. Cook and stir constantlyabout 15 minutes more or till a dark, reddish brown roux forms. Cool.
In a 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