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Chicken & sausage gumbo (crockpot)

Yield: 1 Servings

Ingredients:

• 1/3 c All-purpose flour
• 1/3 c Cooking oil
• 3 c Water
• 12 oz Fully cooked smoked sausage -links sliced and -quartered
• 2 c Chopped cooked chicken
• 2 c Sliced okra OR one 10-oz -package frozen whole okra -sliced
• 1/2 Inch thick
• 1 c Chopped onion
• 1/2 c Chopped green pepper
• 1/2 c Chopped celery
• 4 Cloves garlic minced
• 1 ts Salt
• 1/2 ts Pepper
• 1/4 ts Ground red pepper

Instructions:

-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 3 1/2 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 1/2 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.

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