| 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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