Yield: 1 servings
|⅓ cup||All-purpose flour|
|⅓ cup||Cooking oil|
|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 \N||Inch thick|
|1 cup||Chopped onion|
|½ cup||Chopped green pepper|
|½ cup||Chopped celery|
|4 \N||Cloves garlic, minced|
|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.
posted by Tiffany Hall-Graham
From: Tiffany Hall-Graham Date: 12 Feb 94