2 -1/2 Tbsp unsalted butter
3 Tbsp flour
1 can (14-1/2 oz) diced tomatoes with celery, onions, and green peppers
1 cup chicken broth
1 package (10oz) frozen sliced okra
3/4 tsp thyme, dried
1-1/2lbs large shrimp, peeled and deveined (if using frozen, thaw first)
In a saucepan, melt better over medium high heat. Add flour and stir constantly until the mixture turns a red-brown color (About 4 minutes)
Pour butter mixture into crockpot and add tomatoes, chicken broth, okra and thyme. Cook on low 6-8 or on high 3-4 hours.
About 30 minutes before cooking time is up, switch slow cooker to high heat and add shimp. Stir well and replace lid.
Serving size: Approx. 1-1/2 cups
DOTS: 7 per serving