Chicken and Sausage Gumbo

Ingredients

• 1/3 cup all-purpose flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
• 1 1/2 cups chopped cooked chicken or 12 ounces skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
• 2 cups sliced okra or 1 (10 ounce) 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 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 3 cups hot cooked rice
  

Instructions

1. 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.
2. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.
3. Place water into a 3 1/2-, 4- or 5-quart slow cooker.
4. Stir in roux.
5. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper.
6. Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
7. Skim off fat.
8. Serve over the hot cooked rice.

Yield: 5 servings

Nutrition facts per serving: Nutrition facts per serving: 637 calories, 39 g total fat, 11 g saturated fat, 83 mg cholesterol, 952 mg sodium, 45 g carbohydrate, 28 g protein