Chicken & Sausage Gumbo (crockpot) Recipe
Tagged in Poultry
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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.
Ingredients
- 1/3 cup All-purpose flour
- 1/3 cup Cooking oil
- 3 cups Water
- 12 ounces Fully cooked smoked sausage -- links
- sliced and
- 2 cups Chopped cooked chicken
- 2 cups Sliced okra OR one 10-oz -- package frozen whole
- 1/2 Inch thick
- 1 cup Chopped onion
- 1/2 cup Chopped green pepper
- 1/2 cup Chopped celery
- 4 Cloves garlic -- minced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Ground red pepper -- Hot cooked rice
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