| 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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