Serving Size: 4-6
Ingredients:
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 and boneless chicken breasts (or thighs, cut into 3/4″ pieces)
1 (10 ounces) package frozen whole okra, partially thawed and cut into 1/2-inch slices
1 cup chopped onion
1/2 cup chopped green bell 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
Directions:
- 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, bell 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.
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