Chicken and Sausage
1/3-cup all-purpose flour
1/3-cup cooking oil
12 0Z.-fully cooked smoked sausage links, quartered, sliced
1-1/2-cups skinless, boneless chicken breasts or thighs,
cut into 3/4-in. pieces
2-cups sliced okra or 1 1O-oz. pkg.
frozen whole okra, partially thawed and cut into 1/2-in.slices
1-cup chopped onion
1/2-cup chopped green pepper
1/2-cup chopped celery
4-cloves garlic, minced
1/4-tsp. ground red pepper
3-cups hot cooked rice
For the roux, in a heavy 2-qt. saucepan, stir together
the flour and oil until smooth. Cook over medium-high
heat for 5 min., stirring constantly. Reduce heat to medium.
Cook and stir constantly about 15 min. more or until a
dark reddish-brown roux forms. Cool. In a 3-1/2- to 5-qt.
crockery cooker, place water. Stir in roux. Add all remaining
recipes except the rice. Cover; cook on low for 6-7 hours
or on high for 3-3-1/2 hours. Skim off fat. Serve over
the hot cooked rice. Makes 5 servings at 637 calories
and 39 grams fat per serving.