Slow-Cooker Shrimp Gumbo

Spray 6-quart slow cooker with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Stir in flour with wooden spoon; cook 6 to 8 minutes, stirring occasionally, until caramel colored. Reduce heat to medium. Stir in onion mixture, bell peppers and garlic; cook 4 minutes. Add wine and 2 bottles of the clam juice, stirring to loosen brown particles. Pour mixture into slow cooker.

Add sausage, okra, corn, tomatoes, red pepper and 1 teaspoon of the Creole seasoning to slow cooker; stir to combine. Cover; cook on Low heat setting 4 hours.

Sprinkle shrimp with remaining 1 teaspoon Creole seasoning. Heat 12-inch nonstick skillet over mediumhigh heat. Add shrimp; cook and stir 2 to 3 minutes. Add remaining bottle of clam juice; cook 1 minute. Add shrimp and pan juices to slow cooker; stir. Serve gumbo with rice.