Bayou Gumbo Crock Pot

• 3 tablespoons flour
• 3 tablespoons oil
• 1/2 lb smoked sausage, cut into 1/2 inch slices
• 2 cups frozen cut okra
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 garlic cloves, minced
• 1/4 teaspoon ground red pepper (cayenne)
• 1/4 teaspoon pepper
• 14 ounces diced tomatoes, undrained
• 1 (12 ounce) package frozen shelled deveined cooked medium shrimp
• 1 1/2 cups uncooked long-grain white rice
• 3 cups water

1. 1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.
2. 2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

flour, oil, sausage, okra, onion, green bell pepper, garlic, ground red pepper, pepper, tomatoes, shrimp, longgrain white rice, water

Taken from www.food.com/recipe/bayou-gumbo-crock-pot-394936 (may not work)