1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut int
2 cups sliced or one 10-oz 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 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
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. Cool.
In a 5-quart crock pot place water. Stir in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.
, To make the Roux neded for the base of the Gumbo, you need to spend several hours(well a couple), to get this made. Use a cast iron pan(best as it holds heat evenly,careful as this very hot-blisters will appar). Put Lard in equal parts to Flour and let it slowly get brown(eventually like Mahogony). This must be gently stirred constantly during the cooking to prevent burning.This will be your base and you will build on this with the next flavor profile. Celert onion and Green Pepper, all chopped and sauted until translucent in the Roux.Now add stock(Shrimp or crab if sea food on yhe pot,or Chick or Beef stock-no water).Begin putting thr longest cooking items in now.Corm Potatoes, Andouille,Country or Garlic does well.
When this goes in add some Cajun Spice or Shrimp Boil powder then the whole thing simmer till soft potatoes are done. Add all the seafood and let go on simmering till the shrimp and crab turn red,
Pour out on a news paper squeeze lemons 0ver it all and dig in...