Smoked Shrimp and Sausage Gumbo
Makes 8 servings

Ingredients:

• 1 - cup chicken broth
• 1 - package frozen shrimp or 1 pound fresh shrimp
• 1 - can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 - cup cornstarch
• 2 - Tablespoons olive oil
• 1 - pound Polish sausage, cut into 1/2-inch pieces
• 1 - medium onion, diced
• 1 - red pepper, diced
• 1 - cup celery, chopped
• 1 - carrot, peeled and chopped
• 2 - teaspoons dried oregano
• 2 - teaspoons dried thyme
• 1/8 - teaspoon red pepper flakes
• 4 - cups prepared long-grain white rice

Directions:

1. Combine broth and tomatoes in the 3-1/2 to 4 quart slow cooker.
2. In a small skillet, add oil, cornstarch and sausage. 
3. Cook over high heat without stirring 3 to 4 minutes or until flour begins to brown. 
4. Reduce heat and stir until smooth. 
5. Carefully whisk flour mixture into the slow cooker.
6. Add onion, bell pepper, celery, carrot, oregano, thyme and red pepper flakes to the slow cooker. Stir well.
7. Cover cook on LOW 6 hours or until juices are thickened. 
8. Add shrimp during last hour of cooking. 
9. Serve gumbo over rice.