Thanksgiving Turkey & Sausage Gumbo

Submitted by George Whitehead

Ingredients:
1/3 cup flour
1/3 cup cooking oil
3 cups chicken broth
12 to 16 ounces Chappell Hill smoked sausage, sliced about 1/2" thick
2 cups chopped leftover Thanksgiving turkey 
2 cups diced cooked chicken
1 to 2 cups sliced 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 teaspoon pepper
1/4 teaspoon ground red pepper
boiled white rice

Preparation:
For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours. Skim off fat. Serve with hot cooked rice. Makes 6 servings.