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• 1/3 cup flour
• 1/3 cup cooking oil
• 3 cups chicken broth
• 12 to 16 ounces smoked sausage, sliced about 1/2“ thick
• 2 cups chopped cooked chicken
• 2 cups diced cooked chicken
• 1 to 2 cups sliced okra
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 4 cloves garlic, minced
• salt, to taste
• 1/2 teaspoon pepper
• 1/4 teaspoon ground red pepper
• boiled white rice
• file' powder

1. For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.
2. Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
3. Skim off fat. Serve with hot cooked rice.

Makes 6 servings.

source: http://southernfood.about.com/od/crockpotsoup/r/bl00109c.htm

Tags: slow-cooker