Chicken and Sausage Gumbo |
Ingredients:
|
| 1/3 | cup | all-purpose flour |
| 1/3 | cup | cooking oil |
| 3 | cups | water |
| 12 | oz | fully cooked smoked sausage links, quartered lengthwise and sliced |
| 1.5 | cups | chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int |
| 2 | cups | sliced or one 10-oz 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 | tsp | salt |
| 1/2 | tsp | pepper |
| 1/4 | tsp | ground red pepper |
| 3 | cups | hot cooked rice |
|  |
Method: |
| 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. |
| In a 3 1/2, 4, or 5 quart crockery cooker place water. 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. |
