BAYOU GUMBO

INGREDIENTS

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 of water



HOW TO MAKE

Using a small saucepan, combine the flour and oil. Mix well.

Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce the heat to medium and cook, stirring constantly, for a further 10 minutes, or until mixture turns reddish brown.

Place the flour-oil mixture in 3 1/2 to 4 quart Slow Cooker.

Stir in all of the remaining ingredients except for the shrimp, rice and water. Cover and cook on a low heat for 7-9 hours. When ready to serve, cook rice in water as per the directions on the packet. Meanwhile, add the shrimp to the gumbo mixture in the slow cooker/Crock Pot. Mix well. Cover and cook on a low setting for an additional 20 minutes.

Serve the gumbo over rice.

(Makes 6 servings)