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 into 3/4-inch pieces
2 cups sliced okra or 1 (10 ounce) 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 crockpot place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper and ground red pepper.

Cover; cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours. Skim off fat. Serve over the hot cooked rice.

Makes 5 servings.

Nutrition facts per serving: Nutrition facts per serving: 637 calories, 39 g total fat, 11 g saturated fat, 83 mg cholesterol, 952 mg sodium, 45 g carbohydrate, 28 g protein