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.
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 6|
|Calories from Fat: 320 (70%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 90.6mg||28 %|
|Sodium 529.3mg||18 %|
|Potassium 602.9mg||16 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9.1g|
|Protein 22.6g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 456
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