Recipe(tried): Chicken and Sausage and Shrimp Gumbo

CHICKEN AND SAUSAGE AND SHRIMP GUMBO

This is one thing that is great on a cold winter or fall day. It's filling and stick to the ribs also. Usually leaves enough for two to freeze for another day.

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz fully cooked smoked sausage links; sliced and quartered
2 cup chopped cooked chicken
1 to 1 1/2 pounds peeled deveined small shrimp (bite sized)
2 cup sliced okra (or 1 (10-oz) package frozen whole okra, sliced 1/2-inch thick)
1 cup roughly chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon Tabasco sauce
Hot cooked rice (for serving)

For roux, in a heavy 2-quart saucepan stir together flour and oil till smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly about 15 minutes more or till a dark, reddish brown roux forms. Cool.

Place 3 cups water in large stock pot. Stir in roux. Add sausage, chicken, shrimp, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low to medium-low heat. Skim off fat. Stir every 15 to 20 minutes continue cooking for at least 60 minutes.

Serve over rice.

OPTIONAL:

To cook in crockpot/slowcooker:
Cook in a 4-, 5-, or 6-quart crockery cooker on LOW setting for 10 to 12 hours or on HIGH setting for 4 1/2 to 5 hours.

Makes 6-8 servings