3	tbsp.	Pillsbury Best All-Purpose Flour
3	tbsp.	oil
1/2	lb.	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	tsp.	ground red pepper (cayenne)
1/4	tsp.	pepper
1	can	(14.5 ounce) diced tomatoes, undrained
1	pkg.	(12 ounce) 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; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Makes 6 servings