| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Cajun, Poultry, Stews, Kooknet | 1 | 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 one 10-oz package 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
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 Michael Prothro KOOK-NET : Mike's Resort BBS, Fayetteville,AR,(501)521-8920 Submitted By COOK4U@VIVANET.COM On THU, 31 AUG 1995 062559 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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