Chicken and sausage gumbo/crockpot
6 Servings
Ingredients
| Quantity | 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-slice 1/2 inch th | ||
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| ½ | cup | Chopped celery |
| 4 | Cl Garlic; minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ground red pepper |
| Hot cooked rice | ||
| 4½ | to | 5 hours. Skim off fat. Serve over rice. Makes 6 servings. |
Directions
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