Crockpot Shrimp and Okra Gumbo

2 pounds shrimp, peeled and deveined (I used frozen salad shrimp, thawed)
salt & pepper to taste
Tony Chachere's creole seasoning, to taste
1/2 c. olive oil
2 pounds okra, sliced
1 can Del Monte diced tomatoes with garlic, basil, and oregano, juice and all
1 c. chopped onion
4 cloves garlic, minced
1/2 c. celery, sliced
1 green pepper, chopped
5-6 c. water
cooked brown rice or quinoa

Place oil in skillet and add okra. Cook over medium heat 30-40 minutes until no longer slimy, stirring occasionally. Place all other ingredients, except shrimp, okra, & rice in lined crockpot. Cook on high for 4 hours. Add shrimp and okra during the last 30 minutes, after reducing to low. Serve over rice or quinoa if desired. I also made "corn" muffins. Yummy!