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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, sliced

  • 2 cups cooked chicken, chopped

  • 2 cups sliced okra or one 10-oz -- package frozen whole ½-inch thick

  • 1 cup onion, chopped

  • 1/2 cup green pepper, chopped

  • 1/2 cup celery, chopped

  • 4 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon ground red pepper

  • Hot cooked rice


To make roux:

  1. In a heavy 2-quart saucepan stir together flour and oil until smooth. 

  2. Cook over medium-high heat 5 minutes, stirring constantly.

  3. Reduce heat to medium.  Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. 

  4. Cool.

  5. In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water.  Stir in roux.

  6. Add sausage, chicken, okra, onion, green pepper, celery, garlic,

    salt, pepper, and red pepper. 

  7. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours.

  8. Skim off fat.

  9. Serve over rice.

Makes 6 servings.