Stir together flour and oil in a small saucepan over medium heat. Cook, stirring constantly, for 5 minutes. Reduce heat and cook, stirring constantly, for about 10 minutes, or until mixture turns reddish brown. Spoon mixture into a slow cooker; stir in remaining ingredients except shrim and rice. Cover and cook on low setting for 7 to 9 hours. Shortly before serving, add shrimp to slow cooker; mix well. Cover and cook on low setting for about 20 minutes. Ladle gumbo over cooked rice in soup bowls. Makes 6 servings.
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