Crock Pot Chicken And Sausage Gumbo With Shrimp

• 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
• 1 cups sliced okra or (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

1. For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium.
4. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
5. Cool.
6. In a 5-quart crockery cooker place water.
7. Stir in roux.
8. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
9. Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
10. Skim off fat.
11. Serve over the hot cooked rice.

flour, cooking oil, water, sausage, chicken, okra, onion, green sweet pepper, celery, garlic, salt, pepper, ground red pepper, tomatoes, shrimp, rice

Taken from www.food.com/recipe/crock-pot-chicken-and-sausage-gumbo-with-shrimp-55786 (may not work)