I should really use my crock pot more often, but it requires some thinking ahead which I'm not very good at a lot of the time. But, it is nice to have dinner mostly ready when I get home from work (you know, on those days when I actually have to leave the house).

The morning that I made it, I happened to be running late, so I was trying to make the roux while doing ten other things... which is difficult when the recipe says to stir constantly. I think I may have burned it a little, and I didn't cook it nearly as long as the recipe said to. It turned out fine though. Skimming the fat off the top later on was a little gross, but better than leaving it in there.

I have half a bag of frozen okra left so I'll probably be trying another gumbo recipe eventually.

From the Better Homes and Gardens CookBook
Makes about 5 servings

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 oz cooked smoked sausage, quartered lengthwise and sliced
1 1/2 cups chopped cooked chicken
2 cups sliced okra (or 10 oz frozen)
1 cup chopped onion
1/2 cup green pepper, chopped
1/2 cup chopped celery (1 stalk)
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground red pepper
3 cups hot cooked rice

For roux, in a medium heavy saucepan stir together 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 color is reached; cool.

Place roux in a 3 1/2 or 4 quart crockery cooker. Gradually whisk in the water. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, black pepper, and red pepper.

Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat. Serve over rice.