Crockpot 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, sliced in 3/4" pieces
12 ounces skinless, boneless chicken breasts or thighs,
cut into 3/4" pieces
1 − 10 ounce package frozen whole okra, partially thawed and cut
into 1/2−inch slices
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. Place water in crockpot. Stir
in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic,
salt, pepper, and ground red pepper. Cover; cook on low−heat setting for 6
to 7 hours or on high−heat setting for 3 to 3−1/2 hours. Skim off fat. Serve
over the hot cooked rice.