Chicken and sausage gumbo/crockpot

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

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