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Ingredients
1/3 Cup all-purpose flour
1/3 Cup cooking oil
3 Cups water
12 Ounces fully cooked smoked sausage links, quartered lengthwise & sliced
1 1/2 Cups cooked chicken, chopped
Or
12 Ounces skinless, boneless chicken breasts or thighs, cut into 1/2� pieces
2 Cups sliced okra
Or
1 (10 oz) package frozen whole okra, partially thawed and cut into 1/2� slices
1 Cup onion, chopped
1/2 Cup green bell pepper, chopped
1/2 Cup celery, chopped
4 Cloves garlic, minced
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/4 Teaspoon ground red pepper
3 Cups hot cooked rice
Instructions
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 a 3 1/2 to 5 quart crockpot, stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.
Cover and 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.