CROCK POT 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.