• 3 tablespoons flour
  • 3 tablespoons oil
  • ½ pound smoked sausage, cut into ½ inch slices
  • 2 cups frozen cut okra
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • ¼ teaspoon ground red cayenne pepper
  • ¼ teaspoon pepper
  • 1 can (14.5 ounce size) diced tomatoes, undrained
  • 1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
  • 1½ cup uncooked regular long-grain white rice
  • 3 cups water
  1. In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3½ to 4 quart Crockpot.
  2. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours.
  3. When ready to serve, cook rice in water as directed on package.
  4. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.


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