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Submitted by: Sue Neely from Greenville, IL
Originally shared on the web 03/25/2011

3 T. all-purpose flour
3 T. oil
3 c. chicken broth
1/2 lb. smoked pork sausage, sliced
2 c. frozen okra
14-1/2 oz. can diced tomatoes
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
1/4 t. cayenne pepper
3/4 lb. cooked medium shrimp, tails removed
cooked rice

Stir together flour and oil in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes. Reduce heat; cook and stir for 10 minutes, until mixture is reddish brown. Pour broth into a slow cooker; stir in flour mixture. Add remaining ingredients except shrimp and rice. Cover and cook on low setting for 7 to 9 hours. Shortly before serving, add shrimp to slow cooker; mix well. Cover and cook on low setting for about 20 minutes. Ladle gumbo over cooked rice in soup bowls. Serves 6.