2 cans (14 oz (420 ml) each) stewed tomatoes
1/4 pound (120 g) reduced-fat smoked sausage, sliced
1 red bell pepper, chopped
1 clove garlic, peeled and minced
1/8 teaspoon crushed red pepper
1/2 pound (240 g) fresh sliced okra
3/4 pound medium shrimp, peeled and deveined
salt, to taste
3 cups (750 ml) cooked rice, warm
In 6-quart (6 l) slow cooker, combine all ingredients, except okra, shrimp, salt, and rice. Mix well.
Close cooker and cook on low-heat setting for 6-7 hours, adding okra during last 30 minutes and shrimp during last 10 minutes.
Turn off slow cooker. Serve shrimp and sausage mixture with salt. Serve over cooked warm rice