Gumbo
1/3 cup flour
1/3 cup vegetable oil
3 cups chicken stock
1 lb. smoked sausage, cut into 1/2\" slices
2 cups cooked chicken, chopped
2 cups cut okra
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
4 cloves garlic, minced
salt to taste
1/2 tsp. pepper
1/4 tsp. ground red pepper (chili)

Stir flour and oil together in a heavy saucepan until

smooth.  Heat 5 minutes over medium-high heat, stirring

constantly, then reduce heat to medium, stir and cook

for another 15 minutes or so until this mixture, called

roux, is dark, reddish brown.

Cool roux and stir in chicken stock.  Add remaining

ingredients, cover, and simmer until thick and tender. 

If using a crock-pot:  cook for 8-10 hours on the low

heat setting, or for 4.5-5 hours on the high heat

setting.

Serve gumbo over boiled white rice.  Serves 6.