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
-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.
