Chicken & Sausage Gumbo (Crockpot)

Directions

For roux, in a heavy 2 quart saucepan stir together flour and oil until smooth.

Cook over medium-high heat 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.

In a 3½, 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 to 12 hours or on high-heat setting for 3½ to 5 hours.

Skim off fat. Serve over rice.

Makes 6 servings.