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| 1/3 Tasse | all-purpose flour |
| 1/3 Tasse | cooking oil |
| 3 Tasse | water |
| 12 x ca. 30 g | Fully cooked smoked sausage links, sliced and quartered |
| 2 Tasse | chicken cooked, chopped |
| 2 Tasse | Sliced okra Or one 10-oz package frozen whole okra, sliced |
| 1/2 | Inch thick |
| 1 Tasse | onion chopped |
| 1/2 Tasse | green pepper chopped |
| 1/2 Tasse | celery chopped |
| 4 | cloves garlic minced |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/4 Teelöffel | Ground red pepper Hot cooked rice |
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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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