Ingredients
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1/3 cup all-purpose flour
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1/3 cup cooking oil
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3 cups water
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12 ounces smoked sausage, sliced & browned
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1 1/2 cups chopped cooked chicken
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2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices
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1 cup chopped onion
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1/2 cup chopped green sweet pepper
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1/2 cup chopped celery
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4 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 (14 ounce) can diced tomatoes, undrained
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1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
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3 cups hot cooked rice
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1/4 teaspoon ground red pepper
Instructions
- 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 5-quart crockery cooker place water.
- Stir in roux.
- Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
- Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
- Skim off fat.
- Serve over the hot cooked rice.