Crock Pot Chicken and Sausage Gumbo With Shrimp

Ingredients

• 1/3 cup all-purpose flour
• 1/3 cup cooking oil
• 3 cups water
• 12 ounces smoked sausage, sliced & browned
• 1 1/2 cups chopped cooked chicken
• 2 cups sliced okra, partially thawed and cut into 1/2 inch slices or

  1 (10 ounce) package frozen whole okra, partially thawed and cut into 1/2 inch slices

• 1 cup chopped onion
• 1/2 cup chopped green sweet pepper
• 1/2 cup chopped celery
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper

• 1 (14 ounce) can diced tomatoes, undrained

• 1 (12 ounce) package frozen shelled deveined cooked medium shrimp, rinsed
• 3 cups hot cooked rice

Directions

1. 1

   For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.

2. 2

   Cook over medium-high heat for 5 minutes, stirring constantly.

3. 3

   Reduce heat to medium.

4. 4

   Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.

5. 5

   Cool.

6. 6

   In a 5-quart crockery cooker place water.

7. 7

   Stir in roux.

8. 8

   Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.

9. 9

   Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.

10. 10

    Skim off fat.

11. 11

    Serve over the hot cooked rice.