Chicken And Sausage Gumbo (crockpot) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: All-purpose flour,
1/2 Inch thick: ,
1/3 cup: Cooking oil,
1 cup: Chopped onion,
3 cup: Water,
1/2 cup: Chopped green pepper,
12 ounce: Fully cooked smoked sausage,
1/2 cup: Chopped celery,
-links, sliced and
4 Cloves: garlic, minced
-quartered,
1 tsp: Salt,
2 cup: Chopped cooked chicken,
1/2 tsp: Pepper,
2 cup: Sliced okra OR one 10-oz,
1/4 tsp: Ground red pepper,
-package frozen whole okra,
-Hot cooked rice,
-sliced,
Directions:
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 Tiffany Hall-Graham
From: Tiffany Hall-Graham Date: 12 Feb 94
Submitted By DALE SHIPP On 01-12-95
Source from luhu.jp
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 Tiffany Hall-Graham
From: Tiffany Hall-Graham Date: 12 Feb 94
Submitted By DALE SHIPP On 01-12-95
Source from luhu.jp