Ingredients 1/3 cup flour, all-purpose 1/3 cup cooking oil 3 cup water 12 oz fully cooked smoked sausage links, sliced and quartered 2 cup chicken, cooked, chopped 2 cup okra, sliced or one 10-oz package frozen whole okra, sliced 1/2 inch thick 1 cup onion, chopped 1/2 cup green pepper, chopped 1/2 cup celery, chopped 4 each garlic cloves, minced 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper, ground 1
rice, cooked, hot
Directions: 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.