CHICKEN & SAUSAGE GUMBO (CROCKPOT)

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Poultry

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Ingredients

1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
12 ounces Fully cooked smoked sausage -- links, sliced and

2 cups Chopped cooked chicken
2 cups Sliced okra OR one 10-oz -- package frozen whole

1/2 Inch thick
1 cup Chopped onion
1/2 cup Chopped green pepper
1/2 cup Chopped celery
4 Cloves garlic -- minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground red pepper -- Hot cooked rice

Procedures

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.

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<h1>CHICKEN & SAUSAGE GUMBO (CROCKPOT)</h1>
 Ingredients :
 1/3 cup All-purpose flour 
 1/3 cup Cooking oil 
 3 cups Water 
 12 ounces Fully cooked smoked sausage -- links, sliced and 
					 
 2 cups Chopped cooked chicken 
 2 cups Sliced okra OR one 10-oz -- package frozen whole 
					 
 1/2 Inch thick 
 1 cup Chopped onion 
 1/2 cup Chopped green pepper 
 1/2 cup Chopped celery 
 4 Cloves garlic -- minced 
 1 teaspoon Salt 
 1/2 teaspoon Pepper 
 1/4 teaspoon Ground red pepper -- Hot cooked rice <hr hieght="1">
 Procudures
 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. 
 More <a href="http://www.allrecipesworld.com" title="Free recipe">free recipes</a>

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