Sausage & Chicken Gumbo

• 1/4 cup all-purpose flour
• 1/4 cup canola oil
• 4 cups chicken broth, divided
• 1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
• 1 cup frozen sliced okra, thawed
• 1 small green pepper, chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 cups coarsely shredded cooked chicken
• Hot cooked rice

1. In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker.
2. Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

allpurpose, canola oil, chicken broth, sausage, okra, green pepper, onion, celery, garlic, pepper, salt, cayenne pepper, chicken, rice

Taken from www.tasteofhome.com/recipes/sausage-chicken-gumbo/ (may not work)