Chicken and Sausage Gumbo With Shrimp

INGREDIENTS

• ☐    1/3 cup all-purpose flour
• ☐    1/3 cup cooking oil
• ☐    3 cups water
• ☐    ¾ lb. smoked sausage, sliced & browned
• ☐    1½ cups chopped cooked chicken
• ☐    2 cups sliced okra or 1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices
• ☐    1 cup chopped onion
• ☐    ½ cup chopped green sweet pepper
• ☐    ½ cup chopped celery
• ☐    4 garlic cloves, minced
• ☐    ½ teaspoon salt
• ☐    ½ teaspoon pepper
• ☐    ¼ teaspoon ground red pepper
• ☐    1 (14 ounce) can diced tomatoes, undrained
• ☐    1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
• ☐    3 cups hot cooked rice

PREPARATION

1. 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.

2. Reduce heat to medium. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.

3. In a 5-quart crockery cooker place water. Stir in roux.

4. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.

5. Cover; cook on LOW-heat setting for 6 to 7 hours.

6. Add shrimp and continue cooking on LOW heat for 20 minutes.

7. Skim off fat. Serve over the hot cooked rice.