BAYOU GUMBO

* 3 tablespoons Pillsbury Best All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage, cut into 1/2 inch slices
* 2 cups frozen cut okra
* 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 (14.5 ounce) can diced tomatoes, undrained
* 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.