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 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

Directions

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. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.

2. 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.

3. 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. Makes 5 servings.