BAYOU GUMBO (CROCKPOT)

3 tablespoons Pillsbury Best All Purpose Flour
3 tablespoons oil
2 cups frozen cut okra
1 (14.5 ounce) can diced tomatoes, undrained
1/2 pound smoked sausage, cut into 1/2 inch slices
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
1 (12-ounce) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups 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 Slow Cooker.

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 slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes.

Serve gumbo over rice.

Makes 6 servings