Crock Pot Chicken and Sausage Gumbo
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, cut up
1-1/2 cups chopped cooked chicken
2 cups sliced okra
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice
For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. In a 3-1/2-, 4- or 5-quart crockpot place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper. Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours. Skim off fat. Serve over the hot cooked rice. Makes 5 servings
