In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly and about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 quart Crockpot.
Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When redy to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low settin for additional 20 minutes. Serve gumbo over rice.
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|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 227 (63%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 34mg||10 %|
|Sodium 302.9mg||10 %|
|Potassium 313.7mg||8 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 25.9g|
|Protein 7g||10 %|
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Calories per serving: 362
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