Crockpot Chicken and Sausage Gumbo

3 tablespoons all-purpose flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
1 1/2 to 2 cups frozen cut okra
1 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
1/4 teaspoon ground cayenne pepper, or to taste
1/4 teaspoon ground black pepper
1 can (14.5 ounces) diced tomatoes, undrained
1 cup frozen medium shrimp, cleaned and cooked
1 1/2 cups uncooked regular long-grain white rice

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown. Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.

Serves 6 to 8.