2 cans (14 oz or 420 ml each) of stewed tomatoes
1/4 pound (120 g) of reduced-fat smoked sausage, thinly sliced
1 red bell pepper, finely chopped
1 clove of garlic, peeled and finely minced
1/8 teaspoon of crushed red pepper flakes
1/2 pound (240 g) of fresh okra, sliced
3/4 pound of medium shrimp, peeled and deveined
Salt, to taste
3 cups (750 ml) of warm cooked rice
In a 6-quart (6-liter) slow cooker, combine all the ingredients except for the okra, shrimp, salt, and rice. Mix thoroughly to ensure even distribution.
Close the slow cooker and set it to the low-heat setting. Allow the mixture to cook for 6 to 7 hours. During the last 30 minutes of cooking, add the sliced okra to the mixture. In the final 10 minutes of cooking time, incorporate the peeled and deveined shrimp.
Once the cooking time is complete, turn off the slow cooker. Season the shrimp and sausage mixture with salt according to your taste preferences.
To serve, spoon the flavorful shrimp and sausage mixture over a bed of warm cooked rice.
Delight in the rich flavors of this Creole-style gumbo. Enjoy!