Ingredients
1
pound fully cooked smoked sausage, cut into 1/2-inch slices
1
medium green bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
1
can (28 ounces) crushed tomatoes, undrained
1
tablespoon Worcestershire sauce
1/4
teaspoon salt
1/4
teaspoon pepper
1
package (10 ounces) frozen sliced okra, thawed and drained
1
tablespoon white vinegar
1/4
to 1/2 teaspoon red pepper sauce
4
cups hot cooked rice, for serving
Preparation
Mix sausage, bell pepper, onion, garlic, tomatoes, Worcestershire sauce, salt and pepper in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
Stir in okra, vinegar and pepper sauce.
Cover and cook on high heat setting about 30 minutes or until slightly thickened.
Serve gumbo over rice.
