Crock-Pot Chicken and Sausage Gumbo

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, quartered lengthwise and
sliced
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 3 1/2-, 4-, or 5-quart crockery cooker 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.

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