Chicken & sausage gumbo (crockpot)

Yield: 1 Servings

Measure Ingredient
⅓ cup All-purpose flour
⅓ cup Cooking oil
3 cups Water
12 ounces Fully cooked smoked sausage links, sliced and quartered
2 cups Chopped cooked chicken
2 cups Sliced okra OR one 10-oz package frozen whole okra, sliced
½ Inch thick
1 cup Chopped onion
½ cup Chopped green pepper
½ cup Chopped celery
4 Cloves garlic, minced
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Ground red pepper Hot cooked rice

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 3½, 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 ½ to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.

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