| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1/3 | c | All-purpose flour |
| 1/3 | c | Cooking oil |
| 3 | c | Water |
| 12 | oz | Fully cooked smoked sausage links; sliced and quartered |
| 2 | c | Chopped cooked chicken |
| 2 | c | Sliced okra -or- |
| 1 | pk | (10-oz) frozen whole okra; sliced 1/2 inch thick |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 1/2 | c | Chopped celery |
| 4 | Cloves garlic; minced | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Ground red pepper |
| Hot cooked rice |
INSTRUCTIONS
Date: Wed, 27 Mar 1996 14:22:16 -0500 From: Walt Gray <waltgray@mnsinc.com> 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. From: Tiffany Hall-Graham Date: 12 Feb 94 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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