Crock Pot Chicken & Sausage Gumbo - cooking recipe

Ingredients

1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
12 oz. Fully cooked smoked sausage, quartered lengthwise and sliced
1-1/2 cups pre-cooked & chopped chicken, or 12 oz. skinless, boneless chicken breasts, or 2 lb. chicken thighs, skinned, deboned and cut into 3/4 inch pieces
2 cups sliced okra
1 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red pepper
16 oz. pkg. frozen corn (if desired)
1 (14.5 oz.) can of stewed tomatoes (if desired)
1 (14.5 oz.) can of green beans, drained (if desired)

Preparation

Make roux in a heavy saucepan by stirring together the flour and cooking 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 roux is dark reddish brown. Cool. In a 3-1/2, 4 or 5 quart crock pot place the water and stir in roux. To the water and roux mixture add the smoked sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, pepper, and red pepper, also corn, tomatoes, and green beans, if desired. Mix all together. Cover and cook on low heat for 6 to 7 hours, or on high heat for 3
to 3-1/2 hours.