INGREDIENTS:
⅓ cup All-purpose Flour
⅓ cup Cooking Oil
3 cups Water
12 oz Cooked Smoked Turkey Sausage Links, quartered lengthwise and sliced
12 oz Skinless, boneless chicken breasts cut into ¾" pieces
2 cups sliced Okra
1 cup Chopped Onion
½ cup Chopped Green Pepper
½ cup Chopped Celery
4 cloves Garlic
½ tsp Salt
½ tsp Black Pepper
¼ tsp 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 the 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 6-7 hours or high for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked rice.
Source: BetterRecipes
⅓ cup All-purpose Flour
⅓ cup Cooking Oil
3 cups Water
12 oz Cooked Smoked Turkey Sausage Links, quartered lengthwise and sliced
12 oz Skinless, boneless chicken breasts cut into ¾" pieces
2 cups sliced Okra
1 cup Chopped Onion
½ cup Chopped Green Pepper
½ cup Chopped Celery
4 cloves Garlic
½ tsp Salt
½ tsp Black Pepper
¼ tsp 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 the 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 6-7 hours or high for 3 to 3 1/2 hours. Skim off fat. Serve gumbo over hot cooked rice.
Source: BetterRecipes