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Cajun Stew-Slow-Cooker

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Rate this recipe 4.8/5 (4 Votes)
Cajun Stew-Slow-Cooker 1 Picture

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

Details

Preparation

Step 1

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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