To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should be a coppery color, similar to a tarnished penny.
Serves: 5
Ingredients:
- 1/3 cup all-purpose flour
- 1/3 cup cooking oil
- 3 cups water
- 12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
- 1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int
- 2 cups sliced or one 10-oz 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 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground red pepper
- 3 cups hot cooked rice
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 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.
Cover; 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 over the hot cooked rice.
Nutrition information: per serving: 637 calories, 39 g total fat, 11 g saturated fat, 83 mg cholesterol, 952 mg sodium, 45 g carbohydrate, 28 g protein.
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