Ingredients:
- 1/3 cup flour
- 1/3 cup cooking oil
- 3 cups chicken broth
- 12 to 16 ounces smoked sausage, sliced about 1/2" thick
- 2 cups chopped cooked chicken
- 2 cups diced cooked chicken
- 1 to 2 cups sliced okra
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 4 cloves garlic, minced
- salt, to taste
- 1/2 teaspoon pepper
- 1/4 teaspoon ground red pepper
- boiled white rice
Preparation:
For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.
Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in
roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic,
salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Skim off fat. Serve with hot cooked rice.
Makes 6 servings.
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