Bayou Gumbo

	13 tablespoons 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 defined 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 crock-pot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on LOW setting for 7 to 9 hours.

When ready to serve, cook rice in water as directed on package.

Meanwhile, add shrimp to gumbo mixture in crock-pot; mix well. Cover; cook on LOW setting for additional 20 minutes.

Serve gumbo over rice. Makes 6 servings.