Shrimp and Sausage Gumbo

In a heavy dutch oven melt butter over med-low heat. Add flour and wisk to make a roux. Continue constant wisking over med-low heat (err on the low side so roux doen't burn). After about 10-15 min. the color should start to look like peanut butter. Add onion, pepper, celery and mix, continue to cook for about 10 more minutes. Raise to med. and add thyme, oregano, paprika, peppers, and garlic. Cook another minute or two and then add stock and sausage. Check seasoning and add salt (approx 1 teaspoon, but might be more or less depending on how salty our stock is). Bring to a simmer, then cover and cook on low heat for 45 min. When done check seasoning for salt and add more cayenne if you like it spicier. Transfer to a bowl or container to cool then refrigerate. Meanwhile - thaw shrimp and peel shells and tails. Cook rice according to package directions, when done, drain and rinse and refrigerate. NOTE: if using a box of rice do NOT add the seasoning pack or salt, just cook the rice. When ready to heat up: Remove gumbo from refrigerator and skim off excess grease that has separated on top. It will depend on how fatty the sausage was to start with. Don't worry about getting all of it. Mix gumbo, cooked rice, shrimp, and frozen okra, and fresh parsley in a crockpot. Heat on low for 3+/- hours until hot and serve.