Ingredients
- 12 okra (frozen whole)
- 4 garlic (cloves)
- 1 rice
- 700 ml water
- 280 gr chicken
- 190 gr fully smoked sausage links (cooked)
- 120 gr onion
- 80 ml cooking oil
- 65 gr green pepper
- 50 gr celery
- 40 gr flour
- 3 gr salt
- 2 gr pepper (red)
For roux, in a heavy 2 litre 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.
In a 3.5, 4, 5, or 6 litre crockery cooker place water. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4.5 to 5 hours. Skim off fat. Serve over rice. Makes 6 servings.
