Ingredients
3
tablespoons all-purpose flour
3
tablespoons vegetable oil
1/2
pound smoked pork sausage, cut into 1/2-inch slices
2
cups frozen cut okra
1
large onion, chopped (1 cup)
1
large green bell pepper, chopped (1 1/2 cups)
3
cloves garlic, finely chopped
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon pepper
1
can (14 1/2 ounces) diced tomatoes, undrained
1 1/2
cups uncooked regular long-grain white rice
3
cups water
1
package (12 ounces) frozen cooked peeled and deveined medium shrimp, rinsed
Preparation
Mix flour and oil in 1-quart heavy saucepan. Cook over medium-high heat 5 minutes, stirring constantly; reduce heat to medium. Cook about 10 minutes, stirring constantly, until mixture turns reddish brown.
Place flour-oil mixture in 3 1/2- to 4-quart slow cooker. Stir in remaining ingredients except rice, water and shrimp.
Cover and cook on low heat setting 7 to 9 hours or until okra is tender.
About 25 minutes before serving, cook rice in 3 cups water as directed on package. Meanwhile, stir shrimp into gumbo. Cover and cook on low heat setting 20 minutes. Serve gumbo over rice.
