Chicken & Sausage Gumbo (Crockpot)

• 13 cup flour, all-purpose
• 13 cup vegetable oil
• 3 cups water
• 12 ounces smoked sausage fully cooked links
• 2 cups chicken cooked, chopped
• 2 cups okra sliced or one 10-oz package frozen whole okra, sliced 1/2 inch thick
• 1 cup onions chopped
• 1/2 cup green bell peppers chopped
• 1/2 cup celery chopped
• 4 each garlic cloves minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes ground
• 1 x rice cooked, hot

1. For roux, in a heavy 2 quart saucepan stir together flour and oil until smooth.
2. Cook over medium-high heat 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 3 1/2, 4, 5, or 6 quart crockery cooker place water.
7. Stir in roux.
8. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.
9. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 3 1/2 to 5 hours.
10. Skim off fat.
11. Serve over rice.
12. Makes 6 servings.

flour, vegetable oil, water, chicken, okra, onions, green bell peppers, celery, garlic, salt, black pepper, red pepper, rice

Taken from recipeland.com/recipe/v/chicken-amp-sausage-gumbo-crock-1268 (may not work)