Chicken and sausage gumbo (crockpot)
1 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, 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 |
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 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.
Posted by Michael Prothro KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920 Submitted By COOK4U@... On THU, 31 AUG 1995 062559 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini