Monday, April 20, 2009


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

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.

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