Crockpot Chicken and Sausage Gumbo

Instructions

1. 1

   Make the roux: in a heavy 2-quart saucepan, whisk together the flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium and cook, stirring constantly, for about 15 more minutes until a dark reddish-brown roux forms. Set aside to cool.

2. 2

   Pour the water into a crockpot. Whisk in the roux until incorporated.

3. 3

   Add the sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper. Stir to combine.

4. 4

   Cover and cook on Low for 6 to 7 hours, or on High for 3 to 3½ hours.

5. 5

   Skim off any fat that has risen to the top. Serve over hot cooked rice.