3 T. Pillsbury Best All Purpose Flour
3 T. oil
1/2 lb. smoked sausage, cut into 1/2 inch slices
2 C. frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1/4 tsp. ground red pepper (cayenne)
1/4 tsp. pepper
1 (14.5 oz.) can diced tomatoes, undrained
1 (12 oz.) pkg. frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 C. uncooked regular long-grain white rice
3 C. water

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. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on LOW setting for 7 to 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.

Makes 6 servings.

B-man :wink: