Gumbo with Whippoorwill Hollow Farm's Okra!

Whippoorwill Hollow Farm's Okra is in this week and we found this gumbo recipe to highlight our favorite local veggie!

INGREDIENTS:

• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 1/2 pound smoked sausage, cut into 1/2 inch slices
• 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
• 1 1/2 to 2 cups frozen cut okra
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 3 cloves garlic, minced
• 1/4 teaspoon ground cayenne pepper, or to taste
• 1/4 teaspoon ground black pepper
• 2 cups diced tomatoes, undrained
• 1 cup medium shrimp, cleaned and cooked
• 1 1/2 cups uncooked regular long-grain white rice

PREPARATION:

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.

Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.