6 tbsp all purpose flourIn small saucepan, combine the flour and oil; mix well.
6 tbsp oil
1/2 lb 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 tsp ground cayenne pepper
1/4 tsp pepper
1 (14.5 oz) can diced tomatoes, undrained
1 (12 oz) package frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 c uncooked regular long-grain white rice
3 c water
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 crock pot.
Combine all remaining ingredients in the crock pot except shrimp, rice and water.
Cover and cook on low for 7-9 hours.
Add shrimp to gumbo mixture in the crock pot and mix well.
Cook on low setting for an additional 20 minutes.
Serve gumbo over cooked rice.
Adapted from The Crockpot Blog.