BAYOU GUMBO (CROCKPOT) 3 tablespoons All Purpose Flour 3 tablespoons oil 2 cups frozen cut okra 1 (14.5 ounce) can diced tomatoes, undrained 1/2 pound smoked sausage, cut into 1/2 inch slices 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 (12-ounce) package frozen shelled deveined 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 Slow Cooker. 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 slow cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice. Makes 6 servings -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore To unsubscribe from this group, send email to recipesandmore+unsubscribegooglegroups.com or reply to this email with the words "REMOVE ME" as the subject.
