Chicken And Sausage Gumbo (Crockpot)

If you're old-fashioned, try this savory dish that tastes great after being left to simmer all day.

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	10 hours
	Ready In	10 hours

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Ingredients

1/3	cup	flour, all-purpose
1/3	cup	vegetable oil
3	cups	water
12	ounces	smoked sausage links	fully cooked, sliced 1/2 inch thick
2	cups	chicken	cooked, chopped
2	cups	okra	sliced OR one 10 oz package frozen
1	cup	onion	chopped
1/2	cup	green bell pepper	chopped
1/2	cup	celery	chopped
4	each	garlic cloves	minced
1	teaspoon	salt
1/2	teaspoon	black pepper
1/4	teaspoon	red pepper flakes
1	x	rice	cooked, hot

Directions

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.