Recipe for cooking chicken and sausage gumbo

Soups for Salads :: Soups for the Crock Pot

Chicken and Sausage Gumbo

1/3 C. flour
1/3 C. cooking oil
3 C. water
12 oz. fully cooked smoked sausage links,
   qt.ered lengthwise and sliced
1 1/2 C. chopped cooked chicken or
    12 oz. skinless, boneless chicken breasts
    or thighs, cut into 3/4-in. pieces
2 C. sliced okra or 1 (10 oz.) pkg. frozen whole okra,
    partially thawed and cut into 1/2-in. slices
1 C. chopped onion
1/2 C. chopped green sweet pepper
1/2 C. chopped celery
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
3 C. hot cooked rice

For the roux, in a heavy 2-qt. saucepan stir together the flour and oil until smooth. Cook over med.-high heat for 5 min., stirring constantly. Reduce heat to med.. Cook and stir constantly about 15 min. more or until a dark, reddish-brown roux forms. Cool.

In a 3-1/2-, 4- or 5-qt. crockpot place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper.

Cover; cook on LOW for 6 to 7 hr. or on HIGH for 3 to 3 1/2 hr.. Skim off fat. Serve over the hot cooked rice.

Makes approximately 5 servings.

Nutrition facts per servings: Nutrition facts per servings: 637 cal., 39 g total fat, 11 g saturated fat, 83 mg cholesterol, 952 mg sodium, 45 g carbohydrate, 28 g protein