Title: Chicken and sausage gumbo (crockpot)
 Categories: Cajun, Poultry, Stews, Kooknet
      Yield: 1 Servings
 
    1/3 c  All-purpose flour
    1/3 c  Cooking oil
      3 c  Water
     12 oz Fully cooked smoked sausage
           -links, sliced and
           -quartered
      2 c  Chopped cooked chicken
      2 c  Sliced okra OR one 10-oz
           -package frozen whole okra,
           -sliced
    1/2    Inch thick
      1 c  Chopped onion
    1/2 c  Chopped green pepper
    1/2 c  Chopped celery
      4    Cloves garlic, minced
      1 ts Salt
    1/2 ts Pepper
    1/4 ts Ground red pepper
           -Hot cooked rice
 
  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.
  
  Posted by Michael Prothro KOOK-NET
  : Mike's Resort BBS, Fayetteville,AR,(501)521-8920 Submitted By
  COOK4U@VIVANET.COM  On   THU, 31 AUG 1995 062559 -0400