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Adapted from the Better Homes & Gardens Cookbook
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1/3 cup all-purpose flour
1/3 cup oil
3 cups water
12 ounces cooked sausage links, sliced
1/2 cups diced cooked chicken (from my weekly roast chicken)
2 cups sliced okra or 10-ounce package frozen okra
1 cup onion, diced (about 1 large)
1/2 cup green pepper, diced
1/2 cup celery, diced
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground red pepper
3 cups hot cooked rice
To make the roux, stir together oil and flour in a medium saucepan until smooth. Cook over medium-high heat for about 5 minutes, stirring constantly. Reduce heat to medium; cook and stir constantly about 15 minutes more until it’s a dark, reddish-brown color. Cool.
Place water in a Crock Pot and add roux; stir. Add sausage, chicken, okra, onion, pepper, celery, garlic, salt, black pepper, and red pepper. Cover and cook on low heat for 6-7 hours, or on high heat for 3 hours. Skim off the fat, and serve over rice.
Here are some related posts from Simple Mom:
- Chicken Enchiladas with Creamy Salsa Sauce
- Honey-Glazed Chicken Stir-Fry
- Pacific Rim Stir-Fry
- Rachael Ray’s Carbonara Recipe
- Crock Pot Pinto Beans
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