Ingredients

• 1/3 cup all-purpose flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces fully cooked smoked sausage links, sliced in 3/4" pieces
• 12 ounces skinless, boneless chicken breasts or thighs, cut into 3/4" pieces
• 1 - 10 ounce package frozen whole okra, partially thawed and cut into 1/2-inch slices
• 1 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• 3 cups hot cooked rice

Preparation

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium.

Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool. Place water in crockpot. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.

Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.