❣ CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP

How to Make CROCK POT CHICKEN AND SAUSAGE GUMBO WITH SHRIMP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

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 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

DIRECTIONS

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

by: Rita1652