Slow-cooker Cajun Stew

This Cajun stew is filled with good, hearty stuff: andouille sausage, onion and garlic, bell peppers, tomatoes, shrimp, and okra, and it doesn't take all day!

Slow-cooker Cajun Stew
Slow-cooker Cajun Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3/4

    pound andouille or kielbasa, sliced into 1/2-inch-thick rounds

  • 1

    red onion, sliced into wedges

  • 2

    garlic cloves, minced

  • 2

    celery stalks, coarsely chopped

  • 1

    red or green bell pepper, coarsely chopped

  • 2

    tablespoons all-purpose flour

  • 1

    (28-ounce) can diced tomatoes

  • 1/4

    teaspoon cayenne pepper

  • Coarse salt

  • 1/2

    pound large shrimp, peeled and deveined

  • 2

    cups frozen cut okra (from an 8-ounce package), thawed

Directions

In a 5- to 6-quart slow cooker, place sausage, onion, garlic, celery, and bell pepper. Sprinkle with flour and toss to coat. Add tomatoes and their liquid, 1/2 cup water, and cayenne; season with salt. Cover and cook until vegetables are tender, 3 1/2 hours on high (or 7 hours on low). Add shrimp and okra, cover, and cook until shrimp are opaque throughout, 30 minutes (or 1 hour on low).

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