Chicken and Sausage Gumbo

Ingredients
1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces cooked smoked turkey sausage links, quartered lengthwise and
sliced
1-1/2 cups chopped cooked chicken or 12 ounces skinless, boneless
chicken breasts or thighs, cut into 3/4-inch pieces
2 cups sliced okra or one 10-ounce package frozen whole okra, partially
thawed and cut into 1/2-inch slices
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped celery (1 stalk)
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups hot cooked rice

Directions
1. For roux, in a medium heavy saucepan stir together flour and oil
until smooth. Cook and stir constantly over medium-high heat for 5
minutes. Reduce heat to medium. Cook and stir constantly about 15
minutes more or until a dark, reddish brown color is reached; cool.

2. Place water in a 3-1/2- or 4-quart slow cooker. Stir in roux. Add
sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, black
pepper, and cayenne pepper.

3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 3-1/2 hours. Skim off fat. Serve gumbo over hot cooked
rice. Makes 6 servings.