CROCKPOT GUMBO

THE INGREDIENTS

• 3 tablespoons flour
• 1/2 pound smoked sausage, cut into 1/2 inch slices
• 3 tablespoons oil
• 2 cups frozen cut okra
• 1 large green bell pepper, chopped
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1/4 teaspoon ground red cayenne pepper
• 1 can (14.5 ounce size) diced tomatoes, undrained
• 1/4 teaspoon pepper
• 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
• 3 cups water
• 1 1/2 cup uncooked regular long-grain white rice

DIRECTIONS

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