Slow Cooker Gumbo

• Meat

  • 1 2 pound smoked sausage, cut into 1/2 inch slices, smoked

• Produce

  • 3 cloves Garlic
  • 1 Green bell pepper, large
  • 2 cups Okra, frozen cut
  • 1 Onion, large

• Pasta & Grains

  • 1 1/2 cup White rice, regular long-grain

• Baking & Spices

  • 1/4 tsp Cayenne pepper, ground red
  • 3 tbsp Flour
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 3 tbsp Oil

• Liquids

  • 3 cups Water

• Other

  • 1 package (12 ounce size frozen shelled deveined cooked medium shrimp, rinsed
  • 1 can (14.5 ounce size diced tomatoes, undrained

Found on flavorite.net

Directions

• 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 3 1/2 to 4 quart Crockpot.
• 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.