Louisiana Style Gumbo Crock Pot Recipe
3 tablespoons 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 a 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 the 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 the package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on LOW setting for additional 20 minutes. Serve gumbo over rice.
