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 ounces) package frozen whole okra, partially thawed and cut into 1/2 inch slices
1 cup chopped onions
1/2 cup chopped green sweet peppers
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 can diced tomatoes, undrained
1 (12 ounces) package frozen shelled deveined cooked medium shrimp, rinsed
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.
In a 5-quart crockery cooker place water.
Stir in roux.
Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper,can tomatoes, and ground red pepper.
Cover; cook on low-heat setting for 6 to 7 hours then add shrimp for 20 minutes.
Skim off fat.
Serve over the hot cooked rice.