Crock Pot Chicken and Sausage Gumbo With Shrimp

For all you crock pot lovers! A time saver You can pre make the roux!

• Ready In: 9 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄3 cup all-purpose flour
• 1⁄3 cup  cooking oil
• 3  cups water
• 12  ounces smoked sausage, sliced & browned
• 1 1⁄2 cups  chopped  cooked chicken
• 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  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon  ground red pepper
• 1 (14 ounce) can  diced tomatoes, undrained
• 1 (12 ounce) package  frozen shelled deveined cooked medium shrimp, rinsed
• 3  cups  hot cooked rice

Directions

1. For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth.
2. Cook over medium-high heat for 5 minutes, stirring constantly.
3. Reduce heat to medium.
4. Cook and stir constantly about 15 minutes more or until a dark, reddish-brown roux forms.
5. Cool.
6. In a 5-quart crockery cooker place water.
7. Stir in roux.
8. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, can tomatoes, and ground red pepper.
9. Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
10. Skim off fat.
11. Serve over the hot cooked rice.