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Crockery Cooker 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 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
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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.
Nutrition Facts
(Crockery Cooker Chicken and Sausage Gumbo)
- Servings Per Recipe 5,
- Calories 637,
- Protein (gm) 28,
- Carbohydrate (gm) 45,
- Fat, total (gm) 39,
- Cholesterol (mg) 83,
- Saturated fat (gm) 11,
- Sodium (mg) 952,
- Percent Daily Values are based on a 2,000 calorie diet
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