CHICKEN & SAUSAGE GUMBO (CROCKPOT)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Poultry
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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

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

– - – - – - – - – - – - – - – - – -

4

Condividi

Social Share Button