For roux, in a heavy 2-quart saucepan stir together flour and oiltill smooth. Cook over medium-high heat 5 minutes, stirringconstantly. Reduce heat to medium. Cook and stir constantlyabout 15 minutes more or till a dark, reddish brown roux forms. Cool. In a 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. Makes 6 servings.