Crockpot Gumbo

Crockpot Gumbo 3 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 cloves garlic minced 1/4 teaspoon ground red cayenne pepper 1/4 teaspoon pepper 1 ounce can diced tomatoes undrained, 14.5size 1 ounce package frozen shelled deveined cooked medium shrimp rinsed, 12size 1 1/2 cups regular long-grain white rice uncooked 3 cups water In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. 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 Crockpot. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.