Cajun Stew-Slow-Cooker

Photo by Lisa P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    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

    can (28 ounces) diced tomatoes

  • 1/2

    cup water

  • 1/4

    teaspoon cayenne pepper

  • Coarse salt

  • 1/2

    pound large shrimp, peeled and deveined

  • 2

    cups frozen sliced okra, thawed

  • Cooked rice for serving

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, ½ cup water and cayenne; season with salt. Cover and cook until vegetables are tender, 3 ½ hours on high or 7 hours on low. Add shrimp and okra, then cover and cook until shrimp are opaque throughout, 30 minutes on high or 1 hour on low. To serve, scoop spoonful of rice into individual serving bowls and place stew on top. Serves 4.

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