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CHICKEN AND SAUSAGE GUMBO

1/3 cup flour
1/3 cup cooking oil
3 cups chicken broth
16 ounces kosher smoked sausage, sliced about 1/2” thick
2 cups chopped cooked chicken
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

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. Put the roux in a large crock and add the chicken broth. Stir slightly and then add the kosher sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4 1/2 to 5 hours. Skim off the fat. Serve over rice.