1/3 cup all-purpose flour
1/3 cup cooking oil
3 cup water
12 oz fully cooked smoked sausage links,, sliced and quartere
2 cup chopped cooked chicken
2 cup sliced okra or one 10-oz package fr, ozen whole okra
1/2 inch thick
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 tsp ground red pepper hot cooked rice
Directions
For roux, in a heavy 2-quart 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 1/2, 4-, 5-, or 6-quart 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 1/2 to 5 hours. Skim
off fat. Serve over rice. Makes 6 servings.
Servings: 1 servings
Chicken & Sausage Gumbo (Crockpot) Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Meat; Poultry; Sausage
The History of Recipes
Academics have proved the existance of recipes way back into distant history, certainly as far back into history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial recipes for preparing food.
During the time of the Roman Empire a roman called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also describes how the ancient Romans were skilled in the use of many different herbs, including some familiar names such as bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices caused a surge in manuscripts on cooking, most of which still exist in private cookery archives. By the arrival of the 20th century, cookery publications were highly popular due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Chicken & Sausage Gumbo (Crockpot) recipe.
