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
2 cups sliced or one 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
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. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish brown roux forms. Cool. In a 3 1/2, 4 or 5 quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper. Cover; cook on low heat setting for 6 to 7 hours or on high heat setting for 3 to 3 1/2 hours. Skim off fat. Serve over the hot cooked rice. Serves 5.
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