Thread: Bayou Gumbo (Requires 15 minute prep before dumping;->)

Bayou Gumbo
3 tbs all-purpose flour
3 tbs oil
1/2 lb. smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1/4 tsp red pepper
1/4 tsp pepper
1 14.5-oz can diced tomatoes, undrained
12-oz pkg 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. Mix well. Cover. Cook on low setting for additional 20 minutes. Serve gumbo over rice.